• Rinse and drain the jackfruit in a colander.
• Remove any visible seeds.
• Dry the jacfruit wedges by blotting with paper towel.
• Add the jackfruit to a larger food processor bowl equipt with a large blade.
• Pulse until jackfruit is shredded.
• Remove the jackfruit from the food processor and place it in the center of a cheesecloth.
• Squeeze the excess moisture from the shredded jackfruit. Set aside.
• In a large skillet over medium-low heat, saute the garlic and onions until the onions are translucent.
• Add the serrano peppers, and cilantro, and cook for a few minutes.
• Then add the shredded jackfruit, cumin, Mexican oregano, and paprika and cook until it begins to brown and stick to the bottom of the pan.
• Add the soy sauce, apple cider vinegar, and orange juice.
• Stir releasing the bits of browned jackfruit from the bottom of the pan.
• Reduce the heat to low and lowly cook until all the liquid dissipates, and the jackfruit begins to brown.
• Remove from the pan and add cilantro garnish and lime wedges.

Jackfruit Carnitas Tacos

• Heat tortillas in a skillet or the microwave.
• Add a serving of jackfruit carnitas to the center of each tortilla.
• Top with chopped pineapple, corn salsa, and fresh cilantro and lime wedges.
• Serve with a side of vegan refried beans.