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Jackfruit Carnitas
Sharing plate
1 hour

Club Mexicana's vegan jackfruit carnitas recipe brings all of the flavour of this classic Mexican pork dish, but without the need for meat. As founder and chef Meriel Armitage notes, this version is just as versatile as it's traditional counterpart: "Incredible served in tacos or rolled into burritos, the pineapple and jalapeño salsa goes that extra mile in the flavour-stakes and is perfect for a birthday party or lockdown lock-in with your quarantine crew."

Recipe courtesy of

For the jackfruit carnitas

  • Rapeseed or vegetable oil for frying
  • 2 x 400g tins of jackfruit, drained
  • Salt
  • 1 white onion, peeled and finely chopped
  • 1—2 jalapeños, sliced
  • 4 garlic cloves, finely chopped
  • 2 tbsp ground cumin
  • 1/2 tbsp oregano
  • 500ml of your favourite salsa
  • 2 tbsp Mexican hot sauce
  • 220g nutritional yeast

For the pineapple salsa

  • 1/2 white onion, peeled and roughly chopped
  • 1 jalapeño
  • 2 garlic cloves
  • 220ml pineapple juice

To serve

  • Tacos
  • 250ml vegan sour cream
  • Coriander and limes for garnish
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  1. Heat a large frying pan, add 2 tbsp oil and watch until it begins to smoke.
  2. Add the jackfruit and sprinkle in a little salt.
  3. Cook for 30—40 minutes until crispy, turning regularly.
  4. Watch for all the water in the jackfruit to evaporate, so that it will soak up the sauces you’re about to add.
  5. While the jackfruit is cooking, heat another large pan and add a little oil.
  6. Cook the onion, jalapeño and garlic, until the onion becomes translucent.
  7. Add the jackfruit, a little oil, the cumin and oregano and stir.
  8. Now pour in the salsa and hot sauce, and cook for a further 10 minutes, or until the sauce has been absorbed.
  9. Stir in the yeast flakes and cook for 5—10 minutes to allow flavours to combine.
  10. For the pineapple salsa, heat a frying pan until very hot, add the onion, jalapeños and garlic.
  11. Turn over the mixture so it chars on all sides.
  12. Pour in the pineapple juice to a saucepan, then add in the onion, jalapeños and garlic along with a pinch of salt.
  13. Turn on a low heat and leave for the liquid to reduce by half.
  14. Pour into a blender and blitz until just smooth — but make sure you have a little texture left.
  15. To serve, heat a frying pan or griddle until very hot, add a drop of oil and spread it around the pan.
  16. Put the tacos in the pan and cook until they bubble slightly (10—20 seconds), flip over and do the same on the other side.
  17. Place the tacos on a heated plate and spread a spoonful of pineapple salsa on each taco. Add a little jackfruit carnitas mix, and drizzle with sour cream.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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