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    Home » Dinner Recipes » Slow Cooker Jackfruit Chilorio

    Slow Cooker Jackfruit Chilorio

    Published: Jul 29, 2017 · Modified: Jul 4, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There's a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!

    I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.

    Jackfruit chilorio in a white serving bowl topped with orange slices.

    One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.

    Jackfruit chilorio on a white platter over a colorful kitchen towel.
    In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree.  One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.

    After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.

    Jackfruit chilorio and sliced avocado on a corn tortilla on a white dinner plate.

    Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.

    This Slow Cooker Jackfruit Chilorio is:
    Naturally gluten-free
    & Oil-free
    Flavorful plant-based dinner
    Not too spicy
    & Easy to make!

    The Recipe: Slow Cooker Jackfruit Chilorio

    Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead
    Save Recipe Go to Recipe Box
    4.50 from 2 votes

    Slow Cooker Jackfruit Chilorio

    Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat.
    Pin Recipe Print Recipe
    Prep Time30 minutes mins
    Cook Time3 hours hrs 30 minutes mins
    Total Time4 hours hrs
    Course: Main Course
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 111kcal

    Ingredients

    • 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
    • 2-3 Ancho Chiles, stemmed and seeded
    • 2 cups Water
    • 1 ¼ cup Orange juice
    • 2 tbsp. Apple cider vinegar
    • ½ medium White Onion, roughly chopped
    • 4 Garlic, cloves
    • ½ cup Parsley
    • 1 tsp. Mexican oregano
    • ¼ tsp. Cumin
    • Salt and Pepper to taste
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    Instructions

    • In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid. 
    • To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
    • Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours. 
    • Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper. 
    • Serve with warm tortillas. 

    Notes

    Traditionally, flour tortillas are served alongside Chilorio.

    Nutrition

    Calories: 111kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 583mg | Fiber: 6g | Sugar: 14g | Vitamin A: 5448IU | Vitamin C: 56mg | Calcium: 62mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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    Reader Interactions

    Comments

    1. Evelyn Artz

      April 19, 2021 at 9:34 am

      This is the best jackfruit I ever had hands down!! Thank you so much for sharing!! I tweaked it a bit and I’m so glad I used three cans so I’d have more leftovers because IT IS SO GOOD!! I used more anchos and more cumin and added some cayenne. I was going to tip with avocado and jalapeños but it’s so good by itself it didn’t need anything else. I can’t wait to go heat some up for lunch :)

      Reply
      • Dora S.

        April 20, 2021 at 9:16 am

        So glad you enjoyed it!!

        Reply
    2. Trist

      March 11, 2021 at 12:51 am

      Could this be made with jackfruit in water?

      Reply
      • Dora S.

        March 20, 2021 at 1:38 pm

        Yes, as long as it's green jackfruit

        Reply
    3. Sal

      July 07, 2019 at 3:33 pm

      4 stars
      Just made it and it was pretty good. It just seemed to be missing some type of umph, but still good!

      Reply
      • Dora S.

        July 18, 2019 at 3:30 pm

        Maybe more orange??

        Reply

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    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

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