Green Jackfruit Carnitas2013-01-18
- Servings : 4-6 servings
- Prep Time : 5m
- Cook Time : 4:00 h
- Ready In : 4:05 h
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.
- 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
Drain and rinse jackfruit.
Place all ingredients except salt into a slow cooker. Stir.
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.
Jackfruit will have become tender. To shred it further, use two forks to pull pieces apart. Taste for salt.
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!
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.
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