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

Ingredient Substitutions

• Instead of Young Green Jackfruit in Water or Brine: Shredded pulled pork (non‑vegan)
• Instead of Coconut Oil: Olive oil, Avocado oil
• Instead of Maple Syrup: Agave nectar, Brown sugar
• Instead of Tamari: Soy sauce, Liquid aminos
• Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
• Instead of Chili Powder: Cayenne pepper (use less)
• Instead of Water: Vegetable broth
• Instead of Yellow Onion: White onion
• Instead of Garlic Cloves: Garlic powder (¼ tsp)
• Instead of Chipotle Pepper in Adobo: Jalapeño pepper
• Instead of Vegetable Bouillon Cube: Vegetable broth (1 cup)
• Instead of Corn Tortillas: Flour tortillas
• Instead of Spicy Mango Salsa: Regular salsa
• Instead of Lime Crema: Vegan sour cream
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Zip‑Top Plastic Bag
• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Potato Masher
• Small Bowl
• Serving Plates
• Tongs (optional)

Critical Steps — Do Not Skip

• Marinating the jackfruit for at least 2 hours to develop flavor.
• Cooking the jackfruit until most liquid evaporates to achieve a crispy edge.
• Mashing the jackfruit to the right texture – chunky, not puree.

Chef Tips from the Video

• For extra smoky depth, add a few drops of liquid smoke to the marinade.
• Toast the corn tortillas on a dry skillet for a slight char before assembling.
• Finish the carnitas with a squeeze of fresh lime juice for brightness.

Troubleshooting

Storage

Refrigerator: Store cooked jackfruit carnitas in an airtight container for up to 4 days.

Freezer: Freeze in a zip‑top bag or freezer‑safe container for up to 2 months; thaw in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the jackfruit a day ahead for deeper flavor.
• Prepare the spicy mango salsa and lime crema up to 24 hours in advance; store each in the fridge.
• Reheat cooked carnitas in a dry skillet over medium heat to restore crispness.

Frequently Asked Questions