Jackfruit Carnitas

History & Origin

Jackfruit, known in Spanish as jaca, is a tropical fruit originally from southern and southeast Asia that has become one of the star ingredients of global vegan cuisine. Its culinary use as a meat substitute is not new: in countries like India and Bangladesh it has been eaten for centuries, especially the green variety which has a fibrous texture very similar to shredded meat when cooked. In Mexico, carnitas are the soul of countless taco joints and celebrations. The traditional process involves cooking pork in its own fat for hours over low heat, resulting in incredibly tender and juicy meat that shreds easily. Tinned green jackfruit replicates this texture surprisingly well when treated with the same patience. The secret to this recipe lies in the marinade: the combination of orange juice, cumin, oregano and garlic evokes the flavours used in carnitas from some regions of Michoacán, where citrus is fundamental to the marinade. The jackfruit absorbs all these flavours and its naturally fibrous texture means that when shredded it remarkably resembles meat. These vegan carnitas are perfect for street-style tacos. Serve in warm corn tortillas with raw chopped white onion, fresh coriander, a squeeze of lime and your choice of salsa. The result is a dish that surprises even non-vegans with its flavour and texture so close to the original.