Step 1

Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired. I like the texture better with the tougher parts removed.

Step 2

Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup of water, cover and simmer for about 10 minutes to soften the jackfruit.

Step 3

While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F at this time and line a large baking sheet with parchment paper.

Step 4

After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture. Add the wet spice mix and stir into mashed jackfruit, and cook for 5 minutes, stirring frequently.

Step 5

Now add in the orange juice, lime juice and liquid smoke and simmer on low heat for about 10 minutes.

Step 6

Spread the jackfruit onto the prepared pan, evenly, and bake for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots.

Step 7

Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapenos and cilantro.