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.