Vegan Authentic Mexican Carnitas

Experience the bold and vibrant flavors of Mexico with this Vegan Authentic Mexican Carnitas recipe, a plant-based twist on a beloved classic! Made with tender young green jackfruit, this dish perfectly mimics the shredded texture of traditional pork carnitas while delivering a flavorful punch with aromatic spices like smoked paprika, cumin, and cinnamon. A touch of freshly squeezed orange and lime juice infuses the jackfruit with a tangy, citrusy brightness, while slow cooking in vegetable broth ensures it’s infused with rich, savory depth. Finished with a crisp sear for irresistible caramelized edges, these vegan carnitas are perfect for stuffing into warm corn tortillas and topping with fresh cilantro, crunchy radishes, and creamy avocado. Whether you're looking for a satisfying meatless taco night option or an authentic plant-based experience, this easy recipe provides all the taste and texture you crave—without compromise.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) canned young green jackfruit
• 2 tablespoons olive oil
• 1 medium, diced onion
• 4 minced garlic cloves
• 1 zested and juiced orange
• 1 juiced lime
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup vegetable broth
• 1 bay leaf
• 8 corn tortillas
• 0.25 cup, chopped fresh cilantro
• 4 sliced radishes
• 1 sliced avocado

Directions

Step 1

Drain and rinse the canned jackfruit thoroughly. Pat dry with paper towels. Use your fingers or a fork to shred the jackfruit into a texture resembling pulled pork.

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the shredded jackfruit to the skillet, stirring to combine with the onion and garlic.

Step 5

Stir in the orange zest, orange juice, lime juice, chili powder, smoked paprika, cumin, oregano, cinnamon, salt, and black pepper. Mix well to coat the jackfruit evenly with the spices.

Step 6

Pour in the vegetable broth and add the bay leaf. Stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 30 minutes, stirring occasionally, until the jackfruit is tender and absorbs the flavors.

Step 8

Remove the lid, increase the heat to medium-high, and allow the liquid to evaporate completely. Cook for an additional 5–10 minutes, stirring occasionally, until the jackfruit is slightly crispy on the edges.

Step 9

Remove the bay leaf and discard.

Step 10

Warm the corn tortillas in a dry skillet or microwave.

Step 11

Serve the vegan carnitas on the warm tortillas, garnished with chopped cilantro, sliced radishes, and avocado.

Step 12

Enjoy your delicious vegan carnitas with your favorite salsa or hot sauce if desired!

Nutrition Facts

Serving size	(1043.3g)

Amount per serving	% Daily Value*
Calories	1438.6

Total Fat 45.0g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 3145.0mg	0%
Total Carbohydrate 235.9g	0%
Dietary Fiber 39.7g	0%
Total Sugars 27.4g
Protein 33.2g	0%

Vitamin D 0IU	0%
Calcium 428.6mg	0%
Iron 10.7mg	0%
Potassium 1827.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 9.0%

Carbs: 63.7%