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Jackfruit Carnitas (vegan)

15-minute Vegan Jackfruit Carnitas from Fraiche Nutrition

Traditional pulled pork sandwiches get a plant-based overhaul with these mouth-watering vegan Jackfruit Carnitas that you can literally whip up in 15 minutes!  Start the blender and pour yourself a margarita!

Now, I’m not vegan but we eat mostly plants in our house and look for ways to incorporate plant-based meals at every turn!  If your family is wanting to do the same, this recipe is an awesome place to start!  It’s really flavourful, and jackfruit actually has a similar texture to meat when prepared this way.  It’s SO interesting to work with!

Nature’s Fare Markets [1] has done the heavy lifting for you by offering pre-made jackfruit in barbeque sauce (I used the Upton brand), making these an absolute cinch to throw together on those busy nights when you’re scrambling to get dinner on the table!  This dish can be whipped together as quickly as you can make the coleslaw (which is PACKED with fibre and antioxidants!).  You can find the jackfruit in the refrigerated section of Nature’s Fare Markets [1] by the tofu, it’s such an awesome product! We don’t miss the meat in these crazy-delicious meatless tacos and I’m pretty sure you will agree!  If you have a bit more time on your hands you can simply sauté some sweet yellow onion with some canned jackfruit in brine (drained), roughly chop it with a wooden spoon while cooking it to lightly brown it, and add your favourite BBQ sauce to the pan and cook until it’s heated through before serving.  It takes a bit more time but it works awesome as well!

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Jackfruit Carnitas (vegan)

Super simple vegan Jackfruit Carnitas are packed with fibre and can be whipped up in under 15 minutes - you will NEVER miss the meat!  They can be served as an appetizer or a light main with a salad along side.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes



  • 2 cups finely shredded green cabbage (use a sharp knife or mandolin)
  • 1 cup grated peeled carrot (3 medium carrots)
  • 3/4 cup grated unpeeled apple (Ambrosia works best)
  • 1/2 cup roughly chopped fresh cilantro
  • 1/4 cup vegan mayonnaise (used Neil Brother's)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar (or honey if not making vegan)
  • 1/2 teaspoon salt

Sriracha Mayo

  • 2/3 cup vegan mayonnaise (used Neil Brother's)
  • 2 tablespoons Sriracha sauce


  • 3 7 oz packages Upton's Naturals Jackfruit in BBQ Sauce
  • 9-10 small corn tortillas
  • 2 limes, quartered
  • 1/2 cup thinly sliced red onion
  • 2 ripe avocados, diced
  • 3 tablespoons thinly sliced fresh or pickled jalapeno pepper


  1. Make the Coleslaw: Combine all of the coleslaw ingredients in a large bowl and refrigerate until ready to serve.

  2. Make the Sriracha Mayo: Combine the mayonnaise and Sriracha together in a small bowl and set aside.

  3. Make the Tacos: In a medium frying pan heat the oil on medium heat and empty all of the packages of jackfruit into the frying pan. Cook the jackfruit until it is heated throughout, about 5 minutes (you can add a teaspoon or two of sugar if you like it sweeter).

  4. Meanwhile, warm the corn tortillas one-by-one either over an open flame of a gas oven using tongs until they are toasty with a few darkened spots (15-30 seconds) or in a very hot cast iron pan (with no oil) on each side until they are slightly darkened, again about 15-30 seconds. Keep them warm in a folded clean dish towel or napkin and repeat.

  5. To assemble the tacos, take a tortilla, add a small amount (2-3 tablespoons) of the heated jackfruit, top with coleslaw, sliced red onion, avocados and a drizzle of the Sriracha Mayonnaise with a squeeze of fresh lime and a couple slices of jalapeño if desired.

Thank you to Nature’s Fare Markets for sponsoring the original recipe that was published in their Good Life magazine!