JACKFRUIT

• 1 tablespoon olive oil

• ½ onion, diced

• 2 (20 oz) cans young green jackfruit in water or brine

• ½ cup water

WET SPICE MIX

• 1 tablespoon tomato paste

• 2 tablespoons low sodium soy sauce

• 2 tablespoons olive oil

• 2 tablespoons brown sugar

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon salt

OTHER

• ¼ cup fresh-squeezed orange juice

• 1 tablespoon fresh lime juice

• 1 teaspoon liquid smoke

FOR SERVING

• Tortillas

• Guacamole

• Diced red onion

• Lime wedges

• Cilantro

• Sliced jalapenos

1. Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired. The texture is better with the tougher parts removed.

2. Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Add the jackfruit and 1/2 cup of water, cover and simmer for ~10 minutes to soften the jackfruit.

3. While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.

4. After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks to create a shredded texture. Add the wet spice mix and stir into mashed jackfruit, and cook for 5 minutes, stirring frequently.

5. Add in the orange juice, lime juice and liquid smoke and simmer on low heat for ~10 minutes.

6. Spread the jackfruit onto the prepared pan evenly and bake for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots.

7. Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapenos and cilantro.

NOTES:

• Leftover jackfruit carnitas keeps well in the refrigerator for 3-4 days and can also be frozen.