Jackfruit Carnitas

My new obsession if jackfruit.  It is a fairly recent discovery I made.  It is the worlds largest tree borne fruit.  It is huge!  Fortunately, it can be found in a can - much more user friendly.  It looks and acts like pork.  It is delicious and can be used in a number of different ways.  I recently made pulled jackfruit "pork" BBQ sandwiches.  Big hit!  For Christmas dinner this year, I decided to try jackfruit carnitas.  My family loves Mexican food - and this just took it to a whole new level!  I found this amazing recipe on www.theedgyveg.com and change it up slightly.  I doubled the recipe to make enough for 8.

For the Jackfruit Carnitas, you will need:

1 tbsp coconut oil
1 tsp chili powder
1 tbsp tamari or soy sauce
1 tsp smoked paprika
2 tsp maple syrup
1 can jackfruit in water, drained, rinsed and shredded
1 chipotle pepper in adobo sauce, finely chopped (seeds removed)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Vegetable Better than Bouillon
1/2 C water

In a large freezer bag, add coconut oil, paprika, chili powder, tamari/soy sauce, and maple syrup.  Mix well.  Add jackfruit to marinade and coat evenly.  Allow to marinate for 2 hours on the counter or overnight in the fridge.

After marinating, add onions and garlic to a heated pan with 1-2 tbsp oil.  Cook until onions are clear and soft, about 5 minutes.  Add the bouillon and chipotle pepper and mix well.  Add jackfruit, water and marinade, stir, and bring to a boil.  Reduce heat, cover and simmer for 20-30 minutes or until liquid is evaporated.  Stir occasionally.  Serve on a tortilla with your favorite toppings, such as onions, cilantro, avocado, tomatoes, etc.