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Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead
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Slow Cooker Jackfruit Chilorio

Total Time 5 hours
Servings 4 servings


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


  • 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. 


Traditionally, flour tortillas are served alongside Chilorio.