These slow cooker jackfruit carnitas are perfect for tacos, burritos, or even a hearty grain bowl. With a zesty citrus flavor and a meaty texture, they are sure to delight even the pickiest eaters! To make it even better, try spreading on parchment and sticking in a 350 oven for about 15 to 20 minutes.
To start, you’ll need to find some canned jackfruit. Make sure it’s labeled as being in brine or water, never syrup. Trust me on this—ripe jackfruit tastes like Juicy Fruit gum, and that flavor isn’t what we want for our carnitas!
What You Need
- Jackfruit: This is the star of the dish, providing a meaty texture.
- Onion: Adds flavor.
- Garlic: Essential for that aromatic kick.
- Orange juice: Brings brightness and sweetness.
- Lime juice: Adds acidity to balance the dish.
- Brown sugar: Adds a touch of sweetness, balancing out the spices. You can use date syrup or paste if you’d prefer.
- Dried Mexican oregano: This is for that classic Mexican flavor.
- Ground cumin: Adds warmth and a meaty flavor.
- Chili powder: Gives the dish a nice kick.
- Jalapeño powder: Optional, but it adds a bit of spice and a great flavor.
- Paprika: For color and flavor.
- Liquid smoke: Adds a smoky depth.
How to make
First, grab your jackfruit, rinse it off, and set it aside. You can use either canned jackfruit or pre-shredded jackfruit if you have it on hand. I usually use a three-quart slow cooker, but this recipe works well in a four-quart, too.
Now, let’s chop up some onion. If you’re not a fan of raw onions, that’s okay! You can leave them out or use onion powder instead. But I like to have them at the bottom for some added flavor.
You can substitute about 1 teaspoon of onion powder in the place of fresh onions.
Next, smash some garlic cloves—about two teaspoons should do it. If you’re out of fresh garlic, garlic powder works too. Toss those into the slow cooker with the onion.
Now for the jackfruit! Drain it and add the chunks right on top of the onion and garlic. We’ll mix everything later, but this layering helps build flavor.
Time to make our sauce! Juice one orange and half a lime into a bowl. You want about half a cup of orange juice. If you’re using a smaller orange, feel free to add a little water to reach that amount.
Next, add your sweetener, oregano, cumin, chili powder, jalapeño powder, paprika, liquid smoke, and a pinch of salt. Mix it all together and pour it over the jackfruit and veggies in the slow cooker.
Now, cover and cook on low for about 5 to 9 hours or on high for 3 to 4 hours. You’ll know it’s ready when the jackfruit is tender and easily falls apart.
What can I do with the leftovers?
These carnitas freeze beautifully! Portion them out and store them in airtight containers or ice cube trays for easy access later.
How can I serve jackfruit carnitas?
They’re fantastic in tacos, burritos, or grain bowls. Top with fresh onions, cilantro, and your favorite salsa for a delicious meal!
Can I make this recipe in an Instant Pot?
Yes, you can! However, the slow cooker is great for letting the flavors develop over time. If you’re in a rush, just set the Instant Pot to the slow cooker setting.
More Slow Cooker Recipes You Might Enjoy
- Slow Cooker Lentil Quinoa Taco Filling
- Swamp Monster Slow Cooker Jackfruit Gumbo
- Slow Cooker Vegan Gumbo with Jackfruit and Sausage
WFPB Slow Cooker Jackfruit Carnitas
Equipment
Ingredients
- 1 20 oz can young green jackfruit in brine , drained and rinsed
- 1 small onion , sliced thin
- 2 teaspoons minced garlic
- 1/2 cup orange juice
- 1/2 lime juiced
- 1 tablespoon brown sugar , or sub coconut sugar or date paste
- 1 teaspoon dried Mexican oregano
- 3/4 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon jalapeño powder , optional
- 1/2 teaspoon smoked paprika
- 2-3 drops liquid smoke , to taste
- Salt or salt substitute , to taste
Instructions
- Rinse and drain the jackfruit. Chop the onion and mince the garlic.
- In the slow cooker, layer the onion and garlic at the bottom.
- Add the jackfruit on top of the onions and garlic.
- In a bowl, combine the orange juice, lime juice, brown sugar, oregano, cumin, chili powder, jalapeño powder, paprika, liquid smoke, and salt. Mix well.
- Pour the sauce over the jackfruit and vegetables in the slow cooker.
- Cover and cook on low for 5 to 9 hours or on high for 3 to 4 hours.
- Once done, shred the jackfruit with a fork and mix everything together. Enjoy!
Video
Nutrition
Socorro Murillo says
Kathy, thank you so much for this recipe! I can’t wait to make this. As a Mexicana living in Chicago pilsen community I walk past these delicious scents that as I walk past restaurants & have not eaten this in about 10 years. I will post again after I make it.
Kathy Hester says
You’ve touched my heart. I hope you like them and please let me know how you tweak the recipe!