5 from 183 votes
Slow Cooker Jackfruit Carnitas
Slow Cooker Jackfruit Carnitas combines young jackfruit simmered with a blend of chili and spice powders, salsa, lime juice, and jalapeños to create tender, flavorful carnitas-style filling. Cooked slowly for hours, the jackfruit softens and absorbs the spices, serving as a vegan-friendly taco or wrap filling with fresh garnishes.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
4
servings
Calories:
294 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 teaspoons chili powder
- 4 teaspoons onion minced, dried
- 1 teaspoon corn starch
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 2 cans young jackfruit 14-ounce, in brine
- ¾ cups of water
- ¼ cup salsa
- 2 Tablespoons of lime juice
- 1 can jalapeño small, diced
- corn tortilla small
- flour tortilla small
- taco sauce optional for garnish, or hot sauce
- 1 medium onion diced for garnish
- 1 medium tomato diced for garnish
- cilantro chopped for garnish
- lime wedges
Instructions
- Mix chili powder, minced onion, corn starch, garlic powder, cumin, oregano, paprika, and cayenne pepper in a bowl and set aside.
- Rinse jackfruit in a strainer and squeeze out as much water as possible.
- Place jackfruit in a slow cooker. Add water, and stir in seasonings.
- Add salsa, lime juice, and jalapenos.
- Cook on low for 8 hours.
- Shred jackfruit with a fork.
- Scoop the cooked jackfruit onto tortillas and top with taco sauce, diced onions, and tomatoes. (Sprinkle some cilantro and squeeze some lime (optional))
Cup of Yum
Notes
- You can replace the homemade spice mix with store-bought taco seasoning if preferred.
- Make sure to rinse and thoroughly drain the jackfruit to remove the brine before cooking; the tough core does not need to be removed as it softens during cooking.
- For a crispier texture, pan-fry or sear the shredded jackfruit after slow cooking before serving.
- Omit jalapeños, chili powder, and cayenne to create a milder, kid-friendly version without losing much flavor.
- Enhance flavor by adding herbs like thyme, bay leaves, or dill during cooking.
- Leftover jackfruit carnitas can be used as filling for burritos, tacos, quesadillas, or as a topping for nachos.
Nutrition Information
Calories
294kcal
(15%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
1788mg
(75%)
Potassium
650mg
(14%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
2392IU
(48%)
Vitamin C
22mg
(24%)
Calcium
157mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 294
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1788mg | 75% |
| Potassium | 650mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2392IU | 48% |
| Vitamin C | 22mg | 24% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.