Super simple and totally delicious jackfruit carnitas!

Canned jackfruit can be found at Asian markets. Be sure to select the young, green jackfruit rather than ripe jackfruit in syrup.

Ingredients

• 2 - 20 oz. cans of young green jackfruit (in water)
• 1 - 4 oz. can of fire-roasted, diced green chile
• 1 large sweet onion, peeled, halved and thinly sliced
• 3 cloves garlic, smashed and peeled
• 1 t. cumin
• 1 1/2 C. veggie broth (I used a "no-beef" version for this.)
• 1 T. canola or other light oil
• salt to taste

Method

Step 1

Drain and rinse jackfruit.

Step 2

Place all ingredients except salt into a slow cooker. Stir.

Step 3

Allow to cook, covered, on low 4-6 hours. If, after 2/3 of the cooking time, there is still a lot of liquid in the pot, remove lid for the remainder.

Step 4

Jackfruit will have become tender. To shred it further, use two forks to pull pieces apart. Taste for salt.

Step 5

Use for whatever you like! I them jackfruit carnitas simple, in a toasted tortilla, with a slice of avocado and cilantro. They'd also be delicious in tamales or enchiladas!

Step 6

Note: Though I used a slow cooker for this recipe, it can also be prepared on the stove top. Combine all ingredients in a heavy-bottomed pot, cover and simmer on low for an hour, stirring often and checking to make sure your jackfruit isn't sticking to the bottom.