Vegan Recipe: Vegetarian Pulled Pork Tacos (Carnita Recipe)

Ingredients

• 2 cans Young Green Jackfruit in Water or Brine (20‑oz cans, drained, rinsed and shredded)
• 3 tablespoons Coconut Oil (Divided: 2 Tbsp for marinating, 1 Tbsp for cooking)
• 1 tablespoon Maple Syrup (Pure maple syrup)
• 2 tablespoons Tamari (Gluten‑free soy sauce)
• 1 teaspoon Smoked Paprika (Adds smoky depth)
• 1 teaspoon Chili Powder (Adjust for heat)
• 0.25 cup Water (For the marinade)
• 1 medium Yellow Onion (Diced)
• 2 cloves Garlic Cloves (Minced)
• 1 piece Chipotle Pepper in Adobo (Minced; jalapeño can be used instead)
• 1 cube Vegetable Bouillon Cube (Crumbled into the pan)
• 8 pieces Corn Tortillas (Warm before serving)
• 1 cup Spicy Mango Salsa (Store‑bought or homemade)
• 0.5 cup Lime Crema (Vegan cashew‑lime crema)
• 0.25 cup Fresh Cilantro (Chopped, optional garnish)

Instructions

1. Prepare Jackfruit

   Drain and rinse the canned jackfruit, then shred it with your hands or two forks into bite‑size pieces.

   Time: PT5M

2. Make Marinade

   In a zip‑top bag combine 2 Tbsp coconut oil, 1 Tbsp maple syrup, 2 Tbsp tamari, 1 tsp smoked paprika, 1 tsp chili powder and ¼ cup water. Seal and shake until emulsified.

   Time: PT5M

3. Marinate Jackfruit

   Add the shredded jackfruit to the bag, massage to coat evenly, then refrigerate for at least 2 hours (or up to 8 hours). If you’re short on time, let it sit at room temperature for 30 minutes.

   Time: PT2H

4. Sauté Aromatics

   Heat 1 Tbsp coconut oil in a large skillet over medium‑high heat. Add the diced onion, minced garlic and minced chipotle pepper. Sprinkle the crumbled vegetable bouillon cube over the mixture and sauté until the onion is translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

5. Cook Jackfruit

   Add the marinated jackfruit (including any excess liquid) to the skillet. Cook, stirring occasionally, until most of the liquid evaporates and the jackfruit begins to brown, about 20 minutes.

   Time: PT20M

   Temperature: Medium

6. Mash to Carnitas Texture

   Using a potato masher, gently crush the jackfruit pieces until they resemble shredded pork—some larger bits are fine for texture.

   Time: PT5M

7. Warm Tortillas

   Heat a clean skillet over medium heat. Warm each corn tortilla for 30 seconds per side, stacking them on a plate and covering with a clean towel to keep warm.

   Time: PT5M

   Temperature: Medium

8. Assemble Tacos

   Place a generous spoonful of jackfruit carnitas onto each tortilla, top with spicy mango salsa, a drizzle of lime crema, and optional cilantro.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g