April 26, 2016

Have you ever tried Jackfruit?! It’s this incredibly versatile fruit that can take on almost any flavor and looks exactly like shredded meat. Seeing as how Cinco de Mayo is just around the corner, Ashlee and I decided to grab some tequila, shake up some margaritas, and make some delicious Jackfruit Tacos Al Pastor. 

Speaking of Al Pastor, do you have any fuckin’ idea what it is? Because I didn’t until recently and my world has forever been changed. It’s generally made with pork and pineapple and cooked slowly on a rotisserie…kind of like how chicken shwarma is prepared! The juices from the pineapple give the pork a subtle sweetness and the chiles counterbalance it.

This dish is a bit different in terms of taste because we didn’t use pork, but I think pigs are cuter alive anyway. The jackfruit really takes on the flavors and the longer you let it cook, the better the outcome.

Unfortunately, this dish isn’t one of those dishes you can whip up real quick when you’re in a rush, but I promise you, the labor of love is totally worth it. Ashlee and I thought it’d be a fun idea to buy some liquor and have a party while our jackfruit cooked all day, so that’s always an option. Hey, any excuse to day drink is perfectly fine with me. We paired these tacos with our delicious citrus salsa and some cilantro and white onions. The outcome was almost orgasmic, but I’ll let you be the judge. Til next time guys!

5.0 from 1 reviews

Slow Cooker Jackfruit Tacos Al Pastor

 

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Prep time

1 hour

Cook time

5 hours

Total time

6 hours

 

Author: Ashley

Recipe type: Vegan, Gluten Free, Entree

Cuisine: Mexican

Serves: 10-12 tacos

Ingredients

Adobo 'Al Pastor' Marinating Sauce

• 1 of each dried chile- Guajilla, Pasilla, New Mexico
• 1 chipotle pepper in adobo sauce
• 1 tbs adobo sauce
• 1 cup fresh pineapple, chopped
• ¼ white vinegar
• 2 cloves garlic
• 2 tbs oil
• 1 tbs ground California chile
• 1 tbs ground annatto seed
• ¼ cup pineapple juice
• 1 cup reserved water from rehydrating dried chiles

Tacos

• Corn tortillas
• 4 cans jackfruit in brine, not syrup
• 1 red bell pepper
• ½ white onion
• 1 jalepeno
• 2 thick slices pineapple
• 1 vegetable buillon

Garnish

• Cabbage, minced
• Cilantro, minced
• White onion, minced

Instructions

1. Preheat oven broiler to high
2. Preheat slow cooker to high

Sauce

1. Rehydrate your dried chiles by placing them in very hot water for about 20-30 minutes, making sure to remove any seeds
2. Remove chiles and reserve water for sauce
3. Once rehydrated, add all sauce ingredients to a high speed blender and pulse for about 1-2 minutes
4. Add mixture through a fine sieve and filter out any additional seeds or pulp
5. Meanwhile, add onions, jalapeno, sliced pineapples and bell pepper to oven and broil for about 20 minutes
6. Remove from oven, let cool and roughly slice each vegetable into large chunks
7. Add adobo sauce, broiled pineapple & vegetables, jackfruit, vegetable buillon, and reserved water to slow cooker
8. Cook on high for about 2 hours
9. After two hours, pull apart jackfruit with two forks, shredding it like you would meat
10. Cook another two hours
11. Heat tortillas and serve with citrus salsa and garnishes
12. ENJOY

3.5.3208