After the taste bud nirvana of making the BBQ jackfruit i was up for trying more jackfruit recipes. So, since I love mexican food, i figured that carnitas would be a great idea to try.
I honestly was not disappointed. These tasted so good! The secret though is in finishing them in the oven to get that little bit of crispness in them as pressure cooking alone doesn’t give that.
Instant Pot Jackfruit Carnitas
- 2 20oz Cans green jackfruit packed in water or brine
- 1 red onion chopped
- 5 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon nutritional yeast
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/3 cup orange juice
- 1/4 cup lime juice
- 3 tablespoons soy sauce or gluten-free tamari
- 2 tablespoons tomato paste
- 1 tablespoon liquid smoke
- 1 teaspoon sambal oelek
- Rinse and drain the jackfruit, then use your fingers to pull the pieces apart so that it looks like shredded pork.
- Add the shredded jackfruit, along with the rest of the ingredients to the Instant Pot and stir to combine. Secure the lid, close the pressure valve, and cook for 4 minutes at high pressure. Let the pressure release naturally for 10 minutes, then switch the valve to “venting” to quick release.
- Give everything another stir and remove and discard the bay leaf. At this point you can serve the jackfruit carnitas or store it in an airtight container in the refrigerator for up to 7 days.
- Recipe Suggestions
- Some people discard the harder core and seeds of the jackfruit. I do not. I find that if you do your best to tear everything up, it all cooks up nicely and you won’t even notice those parts. Why waste?
- If you want to crisp up the edges to be even more like carnitas, you can spread the jackfruit on a parchment lined baking sheet and put it under the broiler for 10 minutes, stirring it at the halfway mark. The edges of the jackfruit will start to brown and crisp up.