Canned Jackfruit: Open the 2 20oz cans jackfruit, drain and rinse. Use a clean kitchen towel to squeeze out the water and brine. Keep squeezing and twisting the towel to break apart the jackfruit.
Shred: Toss jack-fruit in a large bowl. Use clean hands to tear apart any large or hard pieces.
Season: Add ½ tbsp garlic powder,½ tbsp onion powder, ½ tbsp cumin, 2 tbsp soy sauce (or tamari), 1 fresh orange juiced, ¼ tsp salt, and 1 tbsp oil. Mix until evenly combined with the shredded jackfruit.
Bake: In a baking sheet, spread the jackfruit and bake for 20 minutes, flipping half way through the cooking. The edges will crisp up when done.
Serve: Heat up some corn or flour tortillas to fill with jackfruit carnitas, serve with toppings of your choice.