This Slow Cooker Jackfruit Carnitas recipe is as good as the classic! Tender, 'meaty' jackfruit deliciously spiced and seasoned then simmered for hours in a crockpot until all the flavors seep in and it melts beautifully in your mouth! The convenience of having a slow cooker do all of the work for you is hard to beat. You will be excited to go home to these delectably cooked vegan Carnitas!
It is a popular Mexican-inspired dish traditionally made of animal products that are cooked on the stovetop for hours. Once tender, they are coarsely chopped thus the name of the dish. Nowadays, this can be done vegan using jackfruit and a pressure cooker if pressed for time, or in the slow cooker which we prefer! It is typically used as a filling for tortillas topped with tomatoes, onions, cilantro, guacamole, or salsa.
This vegan version came about because I love my BBQ Pulled Jackfruit so much, and I wanted to try using jackfruit in a vegan carnitas recipe. And it does NOT disappoint! I was really pleased with the results. Plus, it is super easy to make too. All you have to do is dump all the ingredients in the slow cooker, set the timer, and go your merry way! It is the ideal no-fuss, stress-free recipe for busy weekdays and lazy weekends. These could also work as a topping for nachos or rolled up in a burrito. This is a great meal to throw into the crockpot before work, and it will be ready for you when you get home.
1) Mix all spices. Add all the spices to a small bowl, then set aside.
2) Prep the Jackfruit. Drain and rinse the canned jackfruit using a strainer under running water. Squeeze out as much excess water as possible.
3) Assemble and Cook. Place the jackfruit in the slow cooker. Add water and seasoning mixture. Cook for 8 hours under low settings.
4) Serve and Enjoy!. Using a fork, shred the jackfruit like pulled pork. Top tortillas with a generous amount of tender jackfruit shreds, taco sauce, sliced onions, and tomatoes. Enjoy!
Serve your vegan Carnitas warm straight off the slow cooker! If ever you have leftovers, place them in a lidded container once it has cooled down and keep it refrigerated for 4 to 5 days. This recipe is freezer-friendly for longer shelf life. Make sure to let the jackfruit carnitas cool completely before transferring to an airtight container or freezer-safe bag. It's best to use your leftovers jackfruit carnitas within 2-3 months
Photos by Alfonso Revilla
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