2 20-oz cansyoung green jackfruit*in water or brine, NOT in syrup, or use 6 heaping cups fresh jackfruit (see notes), 566-g cans
1cupdiced white onionabout 1 onion
2Tbsptomato paste30 g
1tspeach oregano and smoked paprika
½tspeach salt and pepper
½cuporange juice120 mL
2Tbsplime juice30 mL
1tspliquid smoke5 mL
Diced white onion
Dry (If Using Canned Jackfruit): Drain the jackfruit then rinse it well under running water. Drain well, then transfer to a clean dishcloth. Roll it up and wring tightly to squeeze as much moisture out of the jackfruit as possible.
Flavor Base: Heat oil in a large pot over medium heat. Add onion and garlic, cooking until onion is soft and a bit translucent, 3 to 5 minutes.
Spices: Stir in the tomato paste and all spices. Cook for another 2 minutes.
Jackfruit: Stir in jackfruit, orange juice, water, lime juice, and liquid smoke. Cover and let simmer for 30 minutes.
Bake: Preheat oven to 400°F (204°C). Spread jackfruit onto a parchment-lined baking sheet. Bake for 15 minutes, or until crispy at the edges.
Serve: Serve hot on tacos with avocado, cilantro, onion, and lime juice!
*I’ve found that canned young green jackfruit is the most reliable, as compared to fresh jackfruit (which can be much sweeter). Look for it in some organic groceries, or at any Asian supermarket.To make this jackfruit carnitas with fresh jackfruit, use 6 cups of shredded fruit, aiming to find one that is underripe and not very sweet