Jackfruit Carnitas Tacos

Serve with: tortillas (duh), cabbage, salsa, avocado, cilantro, and lime

For the jackfruit  and spice rub:
Cut the inner cores (the hard part, you’ll see) from the drained jackfruit, then slice the cores into strips. The cores won't shred like the rest of the fruit so you gotta slice them. Place all the jackfruit in a medium bowl. Mix together the garlic, spices, and salt in a little bowl. Sprinkle the spice rub over the jackfruit and mix together, roughly shredding the jackfruit. Just use your hands, it's easier. Let that sit in the refrigerator for at least 1 hour or up to overnight if you're a time management monster.
When you're ready to get cooking, heat a medium pot or large skillet with a lid over medium-high heat. Add the oil, the onion, and sauté till the onion is golden, about 4-5 minutes. Add the spiced up jackfruit and stir till it begins to stick to the pan, 2 to 3 minutes. Add the broth, stirring to get all the burnt bits off the bottom of the pan. Don't panic, you want those burnt bits. Pour in the orange juice, lime juice, maple syrup, oregano, bay leaves, and chipotle. After a min or two, taste the mixture and season lightly with salt till that tastes good enough for you.

Bring to a simmer, breaking up the jackfruit with a fork or spoon as you stir. Reduce the heat to medium-low, cover, and cook until most of the liquid is gone but the jackfruit is still moist, 20 to 25 minutes. Stir occasionally to break the jackfruit down a little more and so it doesn't stick to the pan. Taste and add more salt or spice when it’s all done.
Serve the jackfruit on tortillas with avocado, cabbage, salsa, cilantro, and lime wedges for squeezing.
 
This recipe is featured in our episode of Forked Up with chefs Chad and Derek Sarno from their cookbook Wicked Healthy