These will remind you of Cuban Carnitas or pulled pork tacos. Use your favourite salsa to infuse the jackfruit, and make this a savoury and spicy dish!
1 20 oz. / 567 g can green jackfruit in brine (Arroy - D or other brand)
1 large sweet onion, sliced thinly
4 large cloves of garlic sliced
1 tsp. chipotle chili powder
1 tsp. smoked Spanish paprika
½ tsp. Frontier Mexican Fiesta powder *optional
¼ tsp. roasted ground cumin
¾ tsp. Herbamare or salt (or less if using salted bouillon)
½ cup / 118 ml. mild or medium salsa (Trader Joe's tomatillo & No Name brand mild salsa work well)
1 cup / 237 ml. vegetable broth (or bouillon in water)
1- 1½ cups / 237-355ml. water if needed
2 Tbsp. maple syrup
12 corn tortillas (look for oil free low sodium ones)
Pressure Cooker Directions:
1. Drain and rinse the jackfruit and slice very thinly.
2. Place the above ingredients, except for tortillas into a pressure cooker.
3. Pressure cook on high for 25 minutes. Check it at 15 or 20 minutes, if it's your first time cooking over the stove, to ensure there’s enough liquid in the bottom. You don't want it to burn, but you need to cook the jackfruit well so it’s very tender and has a soft texture like pulled pork. If you use a digital pressure cooker, it should be fine left alone for 25 minutes. Use Quick Release method when done cooking.
4. Serve with your favourite sides like corn tortillas, guacamole, salsa, black beans, refried beans, or rice.
Slow Cooker Directions:
Place the ingredients in a slow cooker for 5-6 hours on low, but use only ½ cup broth or water. In the pressure cooker, the excess water turns into steam, unlike the slow cooker, which traps in moisture.