Meatless Monday: Jackfruit Carnitas
Here's a delicious Meatless Monday recipe for you to try! I like mine on coconut flour tortillas with jalapeno and cilantro from the garden. Give it a try and let me know what you think.
1 tbsp olive oil or other oil of choice
1 yellow onion, thinly sliced
5 cloves garlic, minced
2 jalapeno peppers or to taste, seeded and thinly sliced
2-20 oz. cans green jackfruit in brine, rinsed, drained, and chopped; (Remove seeds and core pieces)
Carnitas spice blend (see recipe below)
juice of 1 orange
1 tbsp apple cider vinegar
3 tbsp coconut aminos or tamari
1 tsp liquid smoke
Juice half a lime
For the carnitas spice blend:
1/2 tbsp nutritional yeast
1/2 tbsp paprika
1/2 tbsp dried oregano
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tsp ground black pepper
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno peppers and a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent.
Use a towel to pat excess liquid from the jackfruit, then add it to the pan and stir. Cook, stirring occasionally, for another 5 minutes or until the jackfruit has dried out somewhat.
Add about 2/3 of the spice blend to the pan. Stir and cook for 60 seconds or until fragrant. (Reserve remaining spice blend to season to taste at the end of cooking).
Add the orange juice, apple cider vinegar, coconut aminos, and liquid smoke. Stir to combine.
Simmer for approximately 15 minutes or until most of the liquid is cooked off. Season to taste with additional salt, spice mix, and top with fresh lime juice. Serve hot.