In a large freezer bag, add
Coconut Oil (1 Tbsp)
Maple Syrup (1/2 Tbsp)
Tamari Soy Sauce (1 Tbsp)
Paprika (1 tsp)
Chili Powder (1 tsp)
Water (1/4 cup)
Young Green Jackfruit in Water (3 cups)
it to the marinade and allow to marinate for a minimum of two hours, either on the counter or if marinating overnight, place in the fridge.
While it's marinating, make the salsa. Combine the
Jalapeño Pepper (1)
. Add a small handful of
Fresh Cilantro (1 bunch)
and a squeeze of
Limes (to taste)
Salt (1 pinch)
In a high-speed blender, place the
Raw Cashews (1/2 cup)
Apple Cider Vinegar (1 tsp)
Salt (1/4 tsp)
and blend until smooth.
Water (2 Tbsp)
and the juice of one
and blend until the desired consistency is reached.
When the jackfruit has marinated and is ready to go, place a pan on medium heat, and heat some coconut oil.
When your oil is hot, add
Garlic (2 cloves)
to the pan. Cook and mix until the onions are clear.
Better than Bouillon® Vegetable Base (1 tsp)
Chipotle Peppers in Adobo Sauce (1)
then mix until all the onions are covered in the bouillon, about two minutes.
Add jackfruit, mix well, and bring to a simmer for about 20 minutes. Cover halfway through to advoid drying out the meat.
After 20 minutes, break up the jackfruit using a masher or a fork, and reduce the heat even more. Cover and continue to cook on low for another 15 to 20 minutes, stirring often to break up large pieces of jackfruit.
Cook until all the liquid has evaporated.
Build Your Carnita, and serve with a wedge of lime for garnish.