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This vegan carnitas recipe delivers the juicy, citrusy depth of slow-cooked meat, without even touching a dang slow cooker (which takes forevvvver). A single pan, pantry staples, and 30 minutes stand between you and total taco heaven-on-Earth.
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Most of my recipes are straight-up originals, from out of the twisted depths of my vegan food-obsessed brain. And while that's technically true of this one too, these carnitas are my way of paying homage to one of the culinary giants of the American Southwest.
I modeled these after the famous Roque's Carnitas cart in Santa Fe. Run by the very charming and charismatic Roque García. I remember tasting his legendary carnitas as a kid when my folks would take me to Santa Fe. He served his original style of carnitas for 40 years on the Plaza, at the corner of San Francisco Street and the Old Santa Fe Trail.
Don't get it twisted. Roque would probably not be super-into this completely vegan version of his mainly-meat classic. His were beef carnitas, and these look more like they were made with pulled pork. But I modeled the flavor and style off of his, and this is a great way to enjoy some of his vibe yourself if you are vegan.
Whether you're taco-ing it up or piling it into vegan breakfast burritos or adding them to your vegan breakfast hash, these carnitas bring the street food flavor without the meat cart.
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🥰Why you'll adore this vegan jackfruit carnitas recipe
🥗 Fast Track: You'll have a full batch in well under 30 minutes. No roasting pans, no fuss.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one was put to the test by hundreds of recipe testers who devoured and loved it.
✊ Vegan AF & GF: Like all of my vegan Mexican recipes, this one is gloriously free from meat and cholesterol. If you're scouting out gluten-free vegan recipes that don't taste like compromise, this one's got your name (and your dinner plans) all over it.
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🌮Vegan carnitas taco ingredients
Jackfruit
Young green jackfruit (canned in brine) is going to be our meat of choice for these carnitas. Its fibrous texture nicely mimics shredded meat when cooked, but unlike actual meat, jackfruit is cholesterol-free, low in fat, and doesn't cause an animal to live a life of suffering.
It's also what I use to make my vegan tamales, because that pull-apart, slow-cooked feel is unbeatable. Be sure not to get the sweet jackfruit in syrup-you want that neutral flavor, not the sweet stuff you'd use to make Turon.
If you want something with a thicker, beefier bite, you can use my seitan recipe in this for a chewy carnitas vibe.
Mexican Chili Powder
This is actually a spice blend with pretty gentle heat, slightly murky reddish color, and that earthy chili backbone. I use it in everything from my vegan fajitas with lion's mane mushrooms to creamy vegan nacho cheese, and even the tofu chorizo crumbles that hit like they came off a taco truck. Just make sure you're using a legit Mexican blend, not just pure cayenne pepper, or you're gonna be missing the whole point and setting your face on fire for no reason.
Smoked Paprika
This seasoning lends a subtle smokiness that hints at the slow-roasted origins of traditional carnitas. I also use it to impart smokiness to my seitan bacon and vegan Italian sausage.
Cumin
I'm kinda-embarrassingly obsessed with the wild mountain cumin from Burlap & Barrel. The stuff is so aromatic and nice to cook with, it'll make your spice rack feel jealous. This is the same cumin I use in my New Mexico red chile sauce and vegan refried beans, because that floral nuttiness is unparalleled.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Bay Leaves
Bay leaves infuse a subtle earthiness as the jackfruit simmers. Don't forget to remove them before serving-they're here for flavor, not for getting stuck in your teefs.
Tortillas
Traditionally, carnitas are served on corn tortillas, and for good reason. But if you wanna channel those Santa Fe plaza vibes, Roque's cart carnitas were slung on lightly charred flour tortillas (making this not GF). Either way, you're winning.
Salsa
Roque served his legendary carnitas with a simple salsa roja, and that's still a bangin' move here. But honestly, jackfruit carnitas are super versatile. Try them with jalapeño salsa, mango salsa, salsa ranchera, habanero salsa, or pico de gallo. Have fun with your toppings. Life is short.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make jackfruit carnitas
Too hungry for a photo scroll? Same. Hit that recipe card at the bottom if you need the print-friendly version. Otherwise, let's go full carnitas mode:
Step One
Shready Mercury:
Drain the jackfruit and shred it into small pieces, breaking apart tough cores and smashing the seeds.
Step Two
Squeezie Like Sunday Morning:
Use a mesh strainer to press out as much moisture as possible until the jackfruit is very dry.
Step Three
Sautéder Night Live:
Heat olive oil in a wide pan over medium-high heat. Cook jackfruit in a single layer for 7-8 minutes, stirring regularly until crisp and golden.
Step Four
A More Perfect Onion:
Add onions and cook 2-3 minutes until softened. Stir in garlic, chili powder, paprika, cumin, oregano, black pepper, and bay leaves. Cook 1 minute.
Step Five
Pour Whom the Bell Tolls:
Add orange juice, lime juice, tomato paste, and tamari. Stir to combine. Reduce heat to medium-low and simmer uncovered for 10 minutes. Remove bay leaves.
Step Six
Shell We Dance?
Warm hard taco shells at 400°F (205°C) for 6 minutes or char tortillas over an open flame for a few seconds per side.
Step Seven
At-taco The Killer Tomatoes!
Fill shells with jackfruit. Top with salsa, minced red onion, and cilantro. Add a squeeze of lime.
Step Eight
Let's Tacobout Sauce, Baby:
Serve with extra lime wedges and your favorite hot sauce or crema.
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💡Serving Ideas
I loooove serving thee with a messy heap of smoky roasted tomatillo salsa drenched chilaquiles verdes for brunch, especially when they've got some sliced avo riding shotgun.
In the winter, serve these with a hot bowl of Mexican lentil soup that warms you down to the socks.
👉Top tips
- Get the Right Jackfruit: Use young green jackfruit in brine (not the yellow jackfruit syrup).
- Squeeze Hard: Dry jackfruit gets crispier and then soaks up the marinade better. Take your time squeezing out that moisture before sautéing.
🤷♀️ Recipe FAQs
Pulled mushrooms (either oyster mushrooms or lion's mane are the best), rehydrated soy curls, or shredded seitan can sub in. Adjust cook time as needed.
Yes. After simmering, spread the jackfruit on a baking sheet or in the air fryer and crisp it up for 10-12 minutes.
❄️ Refrigerating:
Store leftovers in a sealed container for up to 4 days.
🥶 Freezing:
Freeze for up to 2 months. Let thaw in the fridge overnight.
🔥 Stovetop Reheating:
Add to a hot pan and stir occasionally over the course of 6-8 minutes until warmed through and crisp again.
✌️You'll love these vegan Mexican recipes too:
Master the art of vegan Mexican cooking in a super-fun recorded cooking class with Chef Adam Sobel!
Vegan Carnitas
Ingredients
- 20 oz can of young green jackfruit drained
- 2 tablespoons olive oil
- 1 cup onion thinly sliced
- 2 teaspoon garlic minced
- 1 teaspoon Mexican chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon ground black pepper
- 2 bay leaves
- ½ cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons tomato paste
- 2 tablespoons tamari
To Serve As Tacos:
- 6 tortillas (corn or flour)
- 6 tablespoons salsa
- ¼ cup red onion minced
- ¼ cup fresh cilantro leaves chopped
- 1 lime cut into wedges
Instructions
- Drain the jackfruit and shred it into small pieces, smashing up any tough core portions and seeds.
- Really squeeze the shredded jackfruit over a wire mesh strainer, to thoroughly press out excess moisture until it is as dry as possible.
- Warm the olive oil in a wide sauté pan over medium-high heat. After 90 seconds, when the oil is hot, add the shredded jackfruit in an even layer. Cook over medium heat for 7-8 minutes, stirring and flipping the jackfruit about regularly, until lightly crisped and golden on most sides.
- Add the sliced onion and cook for 2-3 minutes, stirring occasionally, until the onion begins to soften.
- Add the garlic, chili powder, smoked paprika, cumin, oregano, black pepper and bay leaves. Stir and cook for 1 minute to bloom the spices.
- Add the orange juice, lime juice, tomato paste, and tamari. Stir to coat the jackfruit evenly and reduce the heat to medium-low. Simmer uncovered for 10 minutes, stirring occasionally, until the liquid has reduced and the mixture is slightly thickened. Remove and discard the bay leaves.
- To serve jackfruit carnitas tacos, you'll first need to warm the tortillas. If using hard taco shells, warm them for 6 minutes in a preheated oven at 400°F (205°C), and if using soft corn tortillas, lightly char them over an open flame for a few seconds on each side.
- Divide the jackfruit carnitas amongst the taco shells, top each with a spoonful of salsa of your choice, a sprinkle of finely minced red onion, and cilantro leaves. Serve with lime wedges on the side.
Notes
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Tee Hansen says
Finally! A jackfruit recipe that does NOT disappoint!!
I've had jackfruit cans glaring at me from my pantry for months - total commitment issues on my part. But Adam's carnitas recipe? GAME CHANGER!!!
Honestly, if you're sitting on canned jackfruit like I was, stop overthinking it and make this already...your taste buds will thank you!!