Perfect in tacos, burritos, Buddha Bowls and beyond - this Jackfruit Carnitas recipe makes great plant-based filling that's as versatile as it is delicious!
Prepare all of your ingredients.
In a large pan, heat your oil over medium high heat and add your oil.
Add your onions, a pinch of salt, and sauté until your onions are fully translucent, brown and beginning to caramelize. Deglaze using your quart of stock as needed. This process should take ~10 min.
Add your garlic, and sauté an additional minute.
Add your jackfruit and taco seasoning mix and stir until very well combined.
Add your remaining liquid ingredients (stock, juice, miso broth) and stir.
Cover with a lid, bring to a boil, and then reduce to a strong simmer. Allow to cook for 30-40 minutes, checking win every 10 minutes or so to stir and make sure your jackfruit isn't burning on the bottom.
Cook until liquids have fully reduced and your jackfruit is meaty and thick. You may need to remove your top to finish off your cooking liquids towards the end - if you do so, just be sure to stir often to prevent burning.
Taste for seasoning and adjust as needed.