In truth, this is completely inspired by the delicious carnitas jackfruit from Lulu’s Local Eatery in STL. It is amazing and I needed to learn to replicate it. It was actually pretty simple, and can be done in the oven!
I buy my jackfruit frozen or in brine (NOT SYRUP) from the Indian Spice Bizarre up the road. If you don’t have access to such a wonderful amenity, you can find it at stores like Fresh Thyme or Trader Joe’s in the canned fruit section labeled as “Young Green Jackfruit in Brine”. One thing to remember with this recipe is that the jackfruit should be well dried out before you add the seasoning and oil. To achieve said “dryness” we bake the jackfruit for 10 minutes before jazzing it up.
I really love this recipe and serves as a good addition to tacos, nachos, or even chili! We originally made it for Super Bowl Sunday for some Jackfruit Sliders, just to show case the diversity in this yummy stuff!
Ingredients
- 20 oz can or bag of young green jackfruit
- 2 tbsp. neutral or olive oil
- 1/2 tsp celery salt
- 1 clove of garlic (or 1 tsp garlic powder)
- 1/4 yellow onion minced (or 1 tsp minced dried onion)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp corriander
- 1/2 tsp smoked papika
- 1 tbsp. apple cider vinegar
- 2 tbsp.. liquid aminos
- 2 tsp. agave
- additional salt and pepper to taste
Instructions
- Preheat oven to 375 F
- Drain and rinse jackfruit if using canned, place on metal baking sheet and bake for 10 minutes
- Remove jackfruit from the oven. Using the back of a fork, press down on the chunks of jackfruit until they resemble a pulled pork texture
- Add oil, sauces and seasonings to the jackfruit and stir to coat, return to oven and bake for an additional 15, stirring half way
- Remove from oven and add to your favorite recipes!
Enjoy!
Green and Gluten Free 