Jackfruit tacos are something that are probably a lot more popular now than when I first wrote this recipe. I remember years ago watching The Great Food Truck Race and there was a vegan truck on it that had deep fried avocado tacos and flat top fried jackfruit tacos. When I started using green jackfruit (in brine from a can, not the fresh ripe stuff) I found that it really needs a lot of flavor and cooking time to become a delicious moist faux pulled pork like dish.

I’ve seen some people on blogs and on Facebook complaining about how bad canned jackfruit in brine is, but they actually just opened a can and took a bite of it as is. I definitely don’t recommend it. It’s like a briney cooked non descript vegetable. It’s not appealing so don’t do that. Pressure cooking or slow cooking is what I recommend, as well as rinsing and chopping your jackfruit very fine like you see above in my photo. Add whatever seasonings and delicious sauce you want to it and you will fall in love. The method plus your sauce choice are imperative for enjoying. You can find this Arroy-D brand at most Asian and Caribbean markets, and Trader Joe’s and Whole Foods have their own versions as well now too.

I also want to make another point: PLEASE DON’T USE FRESH RIPE WHOLE JACKFRUIT. I see so many people on social media these days talking about buying an entire jackfruit at the asian market wanting to make a ton of “pulled pork” and freeze it. They’ve never used the canned jackfruit in brine, and they’ve never eaten whole fresh ripe jackfruit before. It’s a totally different thing!

A Warning About Fresh Jackfruit

If you buy a fresh jackfruit from an Asian market it will likely already be ripe, it’s not picked green and unripe for cooking typically. Even at Asian markets you might seen green mango or green papaya separately for salad dishes compared to the standard mangoes and papaya that are mature and will ripen on the counter.

If you want to break down a jackfruit I suggest you get some disposable gloves, a knife you don’t mind ruining, and some oil. Jackfruit comes from a type of rubber tree and the sap inside the jackfruit in between the pith and the fruit is very very sticky and will not come off without oil. You will need several hours likely to break down and section off a whole jackfruit by yourself for the first time. So unless you want to eat a lot of it fresh, or you live somewhere that ripe jackfruit is fairly inexpensive you probably won’t want to go this route. Sometimes the markets will have small sections of ripe jackfruit you can buy and it’s a bit easier to break down for a quick fresh jackfruit snack. This goes without saying but if you are allergic to latex or rubber you should avoid eating jackfruit as well.

Here’s a video for an idea

Fresh ripe jackfruit is green on the outside and bright yellow and sweet on the inside. Perfect for eating fresh like pineapple or mango. Jackfruit was the inspiration for Juicy Fruit Gum actually as well. So don’t use this type for making your tacos, you probably won’t like it and will have spent a lot of time and money as well.

If you want a “chicken” substitute for something like butter chicken or another type of curry you can also do that too instead of tacos and just switch out the sauce/seasonings and pressure cook/slow cook that as well. It does benefit from a long cooking time so I wouldn’t just add a can of jackfruit to a stovetop curry that I was cooking in only 15 minutes or so.

This recipe and my Black Bean and Corn Tacos are featured in my Vegan Comfort Foods From Around The World cookbook and is currently on sale with all of my other recipe programs for Cyber Monday Sale here.

Jackfruit Carnitas (‘Pulled’ Jackfruit Tacos)

Serves 4

Ingredients:

1 20 oz. / 567 g can green jackfruit in brine (Arroy – D or other brand)
1 large sweet onion, sliced thinly
4 large cloves of garlic sliced
1 tsp. Chipotle Chili Powder
1 tsp. Smoked Spanish Paprika
½ tsp. Frontier Mexican Fiesta powder or other Mexican blend spice*optional
¼ tsp. Roasted Ground Cumin
¾ tsp. Herbamare or salt (or less if using salted bouillon) 
½ cup / 118 ml. mild or medium salsa (Trader Joe’s tomatillo, Mild salsa, Newman’s Own Mango salsa etc. all work well)
1 cup / 237 ml. vegetable broth (or bouillon in water) for stovetop *see NOTE
1- 1½ cups / 237-355ml. water if needed for stovetop *see NOTE
2 Tbsp. maple syrup
12 corn tortillas (look for oil free low sodium ones) 

NOTE: Check your pressure cooker directions for the number of half cups of water you need for each 5 minutes of cooking time. Make sure the broth / water content is sufficient. Stove top pressure cookers need much more water, while digital electric pressure cookers AKA Instapots use a much smaller amount; – around only ½ cup of broth / water total. The onions release enough water to keep it from burning. *If you’re using an Instapot/Digital pressure cooker only use 1/2 cup broth/water and skip the rest.

Pressure Cooker Directions:

1.  Drain and rinse the jackfruit and slice very thinly.
2. Place the above ingredients into a pressure cooker.
3.  Pressure cook on high for 25 minutes. Check it at 15 or 20 minutes, if it’s your first time cooking over the stove, to ensure there’s enough liquid in the bottom.  You don’t want it to burn, but you need to cook the jackfruit well so it’s very tender and has a soft texture like pulled pork. If you use a digital pressure cooker, it should be fine left alone for 25 minutes. Use Quick Release method when done cooking.
4.  Serve with your favorite sides like corn tortillas, guacamole, salsa, black beans, refried beans, or rice. 

Slow Cooker Directions: 

Place the ingredients in a slow cooker for 5-6 hours on low, but use only ½ cup broth or water in total and skip the rest. (In the pressure cooker the excess water turns into steam, unlike the slow cooker, which traps in moisture.)

Additional Tips:

You will have to go to an Asian market or Amazon.com to get canned green Jackfruit. Make sure it says in brine and not in syrup. You don’t want sweetened jackfruit for this dish. I found Arroy-D canned jackfruit in the tiny city of Corpus Christi, Texas so if I can find it there, I’m confidant you can find it in most states and countries. Sometimes I mix it up and add sliced mushrooms and/or zucchini as well to make the recipe go even farther. I’ve also doubled this recipe for potlucks with no problem as well.

Nutrition Facts: 4 Servings (3 tacos), Amount Per Serving: Calories 309.7 Total Fat 1.8 g Saturated Fat 0.0 g Sodium 444.2 mg Total Carbohydrate 68.0 g Dietary Fiber 5.4 g Sugars 6.5 g Protein 4.4 g

Have you ever had green jackfruit before? What did you think?