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Crispy Kosher ‘Carnitas’ Style Jackfruit – Plant-Based Perfection

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika, broth. Pesach recipes and menu planner

Pareve

Jackfruit carnitas are a plant-based take on the classic, with all the citrusy, crispy-edged flavor. Young green jackfruit is braised with onion, garlic, cumin, paprika, oregano, orange juice and lime, then shredded and crisped in a hot pan.

Two-Stage Cooking

First braise the jackfruit with the spices and juices so it softens and absorbs flavor. Then shred it, spread it in a hot, oiled skillet and leave it alone until the edges turn brown and crisp. Use young green jackfruit in brine, not ripe jackfruit in syrup.

Kosher Notes

Pork carnitas aren’t kosher, but jackfruit makes a meat-free version. It’s pareve, so serve it in tacos with any toppings, including cheese for a dairy meal. Check that your jackfruit carries a reliable hechsher.

Storage

Leftovers keep for 4 days or 3 months frozen. Reheat in a skillet to restore the crisp edges.

Crispy Kosher ‘Carnitas’ Style Jackfruit – Plant-Based Perfection
Young jackfruit transforms into incredibly realistic 'carnitas' with crispy edges and tender centers, perfect for tacos, bowls, or any Mexican-inspired meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cans young green jackfruit in brine 20 oz cans, drained and rinsed
  • 3 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 bay leaves
  • 1/2 cup vegetable broth
  • 1/4 cup fresh orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F. Drain and rinse the jackfruit, then use your hands or two forks to shred it into bite-sized pieces that resemble pulled meat. Remove any tough core pieces.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and lightly golden.
  3. Add minced garlic, cumin, smoked paprika, oregano, and chili powder. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Add the shredded jackfruit, bay leaves, vegetable broth, orange juice, salt, and pepper. Stir well to combine and bring to a simmer.
  5. Cover and cook for 20 minutes, stirring occasionally, until the jackfruit is very tender and most of the liquid has been absorbed.
  6. Remove bay leaves and discard. Use a potato masher or large fork to lightly mash about half the jackfruit, leaving some larger pieces for texture.
  7. Drizzle with remaining 1 tablespoon olive oil and transfer the skillet to the preheated oven. If using a non-oven-safe pan, transfer mixture to a sheet pan.
  8. Roast for 15-20 minutes, stirring once halfway through, until the edges are crispy and caramelized.
  9. Remove from oven and stir in lime juice. Taste and adjust seasoning as needed. Serve immediately.

Notes

Store leftover jackfruit carnitas in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to restore crispiness. This recipe works great for meal prep and freezes well for up to 3 months. For extra heat, add a diced jalapeño with the onions or include a pinch of cayenne pepper with the spices.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg 25%
Dietary Fiber 6g 21%
Total Sugars 28g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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