A few weeks ago, I was wandering through Trader Joe's, arms full of an embarrasing quantity of plantain chips when I noticed these tins of young jackfruit. I had heard about this magical fruit that cooks and shreds like pulled pork but had not yet seen it in person. I grabbed a couple cans already trying to decide between bbq sandwiches or carnitas tacos.
Obviously, tacos won. I would never put a sandwich before a taco. I love finding new ingredients. It happened a lot with AIP and when both Cameron and I were plant based. Even though I eat meat now, it’s still fun finding new meatless options to try. For someone who loves to cook, it's very exciting, like a mini adventure in my kitchen.
When shopping for jackfruit, get the young or green kind - the other will be too sweet. Straight out of the tin, it mostly just tastes like the light brine it come in but will soak up whatever sauce or liquid you give it beautifully.
You'll notice the jackfruit segments have two distinct parts: the flesh is soft and stringy the core is firm and solid. I just chop all of it up but I’d you’re looking for the real faux pulled pork experience that jackfruit is known for, you will want to remove and discard the firm core.
We made tacos but this could also be used as burrito or enchilada filling.
2 20oz tins young jackfruit in brine, drained, chopped
1 14oz tomato sauce
2 chipotle chiles in adobo, chopped
additional spoonfuls of adobo sauce, to taste
2 grated garlic cloves
2 small shallot, finely diced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon molassas
s + p
tortillas and toppings, for serving
quick vegan crema, for serving (recipe and ingredients below)
Combine all ingredients, except tortillas and toppings in the slow cooker. Cover and cook on high for 4 hours. Use two forks to shred if needed. Serve with tortillas and toppings of your choice like chopped lettuce, diced onions, cilantro leaves, lime wedges, pepita cream - anything you like.
If you want to make a quick vegan crema just blend 1/2 cup pepitas with 1/4 cup water, 1/4 cup avocado oil and the juice of 1/2 a lime. Season with a pinch of cumin and salt, to taste.