Jackfruit Carnitas

A great vegan carnitas. Canned jackfruit is available at Trader Joes.  Next time I will make it using Maria's carnitas recipe. 

Ingredients
1 tbsp olive oil or other oil of choice
1 yellow or white onion thinly sliced
5 cloves garlic minced
2 jalapeno peppers seeds and pith removed, thinly sliced (or to taste)
2 20 oz. cans green jackfruit in brine thoroughly rinsed and drained; seeds removed and center "core" pieces chopped
jackfruit carnitas spice blend (recipe below)
juice of 1 orange
1 tbsp red wine vinegar
3 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tsp liquid smoke (or less)
freshly-squeezed lime juice to taste (I use about half of a lime)

For the jackfruit carnitas spice blend:
1/2 tbsp nutritional yeast
1/2 tbsp smoked paprika (or regular paprika)
1/2 tbsp dried oregano
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tsp freshly ground black pepper

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and jalapeno peppers along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent.
2. If needed, use a towel to pat excess liquid from the jackfruit. Then add the jackfruit to the pan and stir. Continue cooking, stirring occasionally, for another 5-6 minutes or until the jackfruit has dried out somewhat.
3. Add about two thirds of the carnitas spice blend to the pan and stir. Cook for about 60 seconds or until fragrant. Reserve remaining spice blend to season to taste at the end of cooking, if desired. (I use almost all of it, but I like it pretty heavily spiced).
4. Add the orange juice, red wine vinegar, soy sauce, and liquid smoke, and stir.
5. Simmer until most of the liquid is cooked off, about 15 minutes. Season to taste with additional salt, spice mix, and fresh lime juice. Serve hot.