1. Drain and rinse jackfruit well to get rid of the brine flavor.
2. Use your hands to shred enough to spread it out. Don’t shred it all the way, see photo above.
3. Pat dry with a paper towel.

Pan:

1. Heat a pan on medium heat and add neutral oil. Add diced onions and cooked for 2-3 minutes.
2. Add jackfruit, garlic powder, nutritional yeast, chili powder and cook for 5-6 minutes.
3. Add soy sauce/tamari and maple syrup, mix well and cook for another 7-8 minutes until golden brown and slightly crispy.
4. Taste and add seasonings as desired. Set aside.

Air fryer 

1. Add shredded jackfruit to a bowl.
2. Add all the seasonings and spices for the carnitas and let marinade for at least 10 minutes, preferably 30.
3. Place parchment paper in the air fryer basket and pour the marinade jackfruit in.
4. Air-fry at 350 F for 7 minutes, toss/mix the jackfruit so that it cooks evenly, and air-fry for another 7-8 minutes or until it is golden brown and slightly crispy on the edges.
5. Taste and add seasonings as desired. Set aside.

Oven

1. Repeat the steps for air frying above and then line a baking tray and spread the jackfruit out evenly.
2. Bake at 400F for 8-10 minutes. Toss/mix halfway and bake for another 8-10 minutes. Eveyer oven is different so watch closely to not burn.
3. Taste and add seasonings as desired. Set aside.

1. Turn a griddle on medium heat. Spread a small amount of vegan mayo on the bread and grill for 2 minutes on each side.
2. Start by spreading about 1/4 cup of refried beans to the bottom half of the roll/bread.
3. Next, add jackfruit carnitas, lettuce, tomatoes, avocado, jalapeños, and the top half of the bun.
4. Enjoy!