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Slow Cooker Jackfruit Carnitas

by Rachel Gaewski

Inspired by tasty.co

Ingredients

for 6 servings

  • 40 oz
    jackfruit, 2 cans in brine or water, drained (1.1 g)
  • ½ medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon
    kosher salt
  • 1 teaspoon
    fresh ground black pepper
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    ground cumin
  • 2 bay leaves
  • ½ cup
    low sodium vegetable broth (120 mL)
  • ½ orange, juiced
  • ½ lime, juiced
  • corn tortilla, for serving
  • guacamole, for serving
  • black beans, for serving
  • corn salsa, for serving
  • pico de gallo, for serving
    Calories 195
    Fat 0g
    Carbs 50g
    Fiber 2g
    Sugar 2g
    Protein 1g

Estimated values based on one serving size.

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Preparation

  1. Cut each piece of jackfruit in half, then transfer to a slow cooker.
  2. Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
  3. Cover and cook on high for 3 hours or low for 6 hours.
  4. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  5. Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
  6. Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
  7. Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
  8. Enjoy!
 

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