I must admit... jackfruit was a little scary to me at first. It looks so similar to chicken that I couldn't bring myself to eat it. That was until I made Jackfruit BBQ Sliders to a dinner party last year and got raving reviews. Smoothering the jackfruit in BBQ sauce and sliding it in between two toasted buns was so the perfect way to tempt guests (and myself) to try something new. With that being said, if you are looking to venture out and try something new give this recipe a try. As always, modify it to your liking. You want to add more garlic? DO IT! You like yellow onions? Then use them instead of red! Just make sure when you are done, you made a dish that YOU love. Enjoy.
- 4 tbsp olive oil
- 1 medium red onion, finely diced
- 4 cloves garlic, finely diced
- 1 heaped tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 pinch ground cinnamon
- 1 tsp red chili paste
- 3 - 15 ounce cans young jackfruit (in water or brine)
- 4 tbsp liquid aminos
- 3 tbsp coconut sugar
- Drain the jackfruit and rinse under cool water. Drain and shred.
- Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelized. Add minced garlic and fry off gently until soft and fragrant.
- Add most of the spices: cumin, paprika, coriander, and a pinch of cinnamon to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
- Mix the chili paste.
- Now add in the jackfruit, liquid aminos, coconut sugar, and liquid smoke. Mix everything really well and cook for about 10-15 minutes.
These carnitas reheat best in the oven. I set the oven to about 250 degrees and let the carnitas warm for about 5 to 8 minutes.