The plant-based answer to Mexico's most beloved braised pork. Young green jackfruit gets the full carnitas experience—slow-braised with orange juice, garlic, and warm spices until it absorbs all those citrusy, herb-forward flavors.←Back to Taco Base Recipes
2 lbs young green jackfruit in brine, drained and rinsed
1 large white onion, quartered
0.75 cup orange juice, fresh
2 tbsp lime juice, fresh
6 count garlic cloves, smashed
3 count bay leaves
2 tsp ground cumin
2 tsp dried oregano
1 tsp smoked paprika
1 count chipotle pepper in adobo, minced
2 tbsp avocado oil
1 cup vegetable broth
2 tsp kosher salt
0.5 tsp black pepper
2 tbsp avocado oil, for crisping
Drain and rinse jackfruit thoroughly, then pat dry and lightly shred with your hands or two forks, breaking up any larger pieces.
Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Add onion quarters and cook until golden on all sides, about 8 minutes.
Add garlic, cumin, oregano, smoked paprika, and minced chipotle. Cook for 1 minute until fragrant and your kitchen smells like a Mexican cantina.
Add prepared jackfruit and stir to coat with spices. Cook for 3-4 minutes until jackfruit starts to brown slightly.
Pour in orange juice, lime juice, and vegetable broth. Add bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low.
Cover and simmer for 45-60 minutes, stirring occasionally, until jackfruit has absorbed most of the liquid and flavors have melded.
Remove bay leaves and onion quarters. Check jackfruit texture and lightly shred any pieces that need it.
If there is still much standing liquid at this stage, drain most of it, leaving about a tablespoon or two at most.
Add the additional 2 tbsp oil and increase heat to medium-high. Cook uncovered for 10-15 minutes, stirring frequently, until edges get crispy and golden.
Remove from heat and serve!
Chef's Notes
Only use young green jackfruit in brine, never the sweet ripe stuff—that's dessert, not dinner. Drain and rinse thoroughly to remove that funky brine taste. The key is the two-stage cooking: first braise until it absorbs the flavors, then add extra oil at the end and crank the heat to crisp up those shredded edges for authentic carnitas texture.
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