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  • 2 cans (20 ounces) jackfruit in brine or water (not syrup)
  • ½ cup fresh orange juice
  • 2 tablespoons onion powder
  • 6 cloves garlic, minced, divided
  • 3 tablespoons fresh lime juice, divided
  • ¼ cup plus 2 tablespoons tamari, divided
  • 1 tablespoon hot sauce
  • 1 tablespoon dried cilantro
  • 1 teaspoon ground cumin
  • 1 tablespoon brown rice syrup
  • 2 tablespoons olive oil
  • ¼ cup minced shallot



  • 6 ounces drained firm silken tofu
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon fine sea salt, to taste
  • 1 teaspoon chili powder, to taste
  • ½ teaspoon onion powder
  • 1 tablespoon chopped fresh cilantro



  • ¾ cup guacamole
  • 4 sub sandwich rolls, 6 inches long, lightly toasted, or 4 individual baguettes, some of the inside removed, if needed
  • Instructions

    To make The carnitas:

    • Rinse, drain, and roughly shred the jackfruit. Combine the jackfruit, orange juice, onion powder, 4 cloves of the garlic, 1 tablespoon (15 ml) of the lime juice, ¼ cup of the tamari, hot sauce, cilantro, cumin, and syrup in a large pot. Add enough water to reach about ¾ inch above the jackfruit.
    • Cover and bring to a boil over high heat.
    • Lower the heat and simmer for 1 hour, stirring occasionally. The jackfruit should still be fully immersed in liquid after the hour; stop simmering sooner if the liquid evaporates before. Do not drain. Let cool, cover, and chill the jackfruit in the liquid overnight, up to 24 hours.
    • When ready to cook, drain the jackfruit. Heat the oil in a large skillet over medium-high heat. Add the jackfruit, the remaining 2 cloves garlic, and the shallot.
    • Cook for 10 minutes, or until the jackfruit starts to brown.
    • Stir occasionally. Add the remaining 2 tablespoons lime juice and remaining 2 tablespoons tamari, and cook for 5 minutes longer.
    • Set aside.

    To make The crème:

    • Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.

    To assemble The sandwiches :

    • Spread 3 tablespoons guacamole on one half of each roll. Spread 2 generous tablespoons chili crème on the other side of each roll.
    • Pile ½ cup packed, warm jackfruit on top, or enough to fit the size of the roll without spilling over. Cut in half, for less mess, and serve immediately.
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