Not Your Tíos Pernil 🔥

Name: Not Your Tíos Pernil 🔥
Total time: 5400 s
Yield: 2-4 Servings
Cuisine: American
Ingredients: 2 cans (drained and rinsed) Young green jackfruit in brine; 4 cups Vegetable broth; 2 pieces Vegan chicken bouillon cubes; 2 tablespoons (plus 1 tablespoon for “skin”) Sofrito; 1 teaspoon Cumin; 1 teaspoon (plus ½ teaspoon for “skin”) Oregano; 1 teaspoon (plus ½ teaspoon for “skin”) Garlic powder; 1 teaspoon (plus ½ teaspoon for “skin”) Onion powder; 1 packet (or 1 tablespoon) (plus ½ packet for “skin”) Sazón (with achiote); 1 teaspoon (plus ½ teaspoon for “skin”) Badia Everything Seasoning; 1 teaspoon “Not Chicken” bouillon; 1 tablespoon Olive oil (for baking); 8 sheets Rice paper; 1 teaspoon Coconut aminos; 1 splash Spanish olive juice

Kei Kei @TheResilientSpoon_

This jackfruit pernil is here to start conversations and maybe a little friendly family drama. Crispy on the outside, juicy on the inside, and full of enough island flavor to make you forget what you thought you knew about pernil

Kei Kei @TheResilientSpoon_

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Ingredients

1 hour 30 Min

2-4 Servings

2 cans(drained and rinsed) Young green jackfruit in brine
4 cupsVegetable broth
2 piecesVegan chicken bouillon cubes
2 tablespoons(plus 1 tablespoon for “skin”) Sofrito
1 teaspoonCumin
1 teaspoon(plus ½ teaspoon for “skin”) Oregano
1 teaspoon(plus ½ teaspoon for “skin”) Garlic powder
1 teaspoon(plus ½ teaspoon for “skin”) Onion powder
1 packet(or 1 tablespoon) (plus ½ packet for “skin”) Sazón (with achiote)
1 teaspoon(plus ½ teaspoon for “skin”) Badia Everything Seasoning
1 teaspoon“Not Chicken” bouillon
1 tablespoonOlive oil (for baking)
8 sheetsRice paper
1 teaspoonCoconut aminos
1 splashSpanish olive juice

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Steps

1 hour 30 Min

1

Drain and rinse jackfruit. Remove hard core pieces if desired.
2

Boil jackfruit in vegetable broth with bouillon cubes for 45–60 minutes.
3

Drain and shred jackfruit with two forks.
4

Mix jackfruit with sofrito, cumin, oregano, garlic powder, onion powder, Sazón, Badia Everything Seasoning, and “Not Chicken” bouillon.
5

Spread on parchment-lined baking dish, drizzle with olive oil, and bake at 385°F (195°C) for 35–40 minutes.
6

For the “skin,” mix sofrito, garlic powder, onion powder, oregano, Sazón, Badia Everything Seasoning, coconut aminos, and olive juice.
7

Stack rice paper sheets, brush with seasoning mixture, and lay on top of jackfruit or bake separately.
8

Bake “skin” at 385°F for 10–15 minutes until golden and crisp.
9

Place crispy “skin” on top of jackfruit and serve.

Tips

For an extra crispy skin, bake the rice paper separately on a parchment-lined sheet.

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Cooksnaps

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Kei Kei @TheResilientSpoon_

on November 08, 2025 23:34

I’m Keikei, a passionate home cook who loves turning simple ingredients into bold, flavorful dishes ✨I like to focus on making my dishes gluten- and dairy-free. For me, cooking isn’t just about what’s on the plate ; it’s about creating food that’s vibrant, satisfying, and full of personality. Every recipe here is packed with flavor and made with love 💗