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!
Mix chili powder, minced onion, corn starch, garlic powder, cumin, oregano, paprika, and cayenne pepper in a bowl and set aside.
Rinse jackfruit in a strainer and squeeze out as much water as possible.
Place jackfruit in a slow cooker. Add water, and stir in seasonings.
Add salsa, lime juice, and jalapenos.
Cook on low for 8 hours.
Shred jackfruit with a fork.
Scoop the cooked jackfruit onto tortillas and top with taco sauce, diced onions, and tomatoes. (Sprinkle some cilantro and squeeze some lime (optional))
Notes
If you don't have all the spices, you can use a storebought taco seasoning intead.
Makes sure to rinse and dry your jackfruit to remove the brine. There is no need to remove the hard part of the jackfruit as it will soften in the slow cooker.
If you like your vegan Carnitas to be a little crispy, you can sear or pan-fry them before eating.
If you are making a kid-friendly version, you can skip the jalapenos and omit the chili powder and cayenne pepper. It should still taste good!
Add more herbs. You can use thyme, bay leaves, or dill to make your plant-based Carnitas even more flavorful.
Waste not! Repurpose your jackfruit carnitas leftovers into a variety of wonderful recipes. Carnitas are so adaptable you can use them as a filling for any burrito, taco, quesadilla, as well as topping for Nachos!