Now that Summer is winding down and the mornings are starting to get a little chilly, I have been making sure to take advantage of all the Summer produce before it’s gone. Don’t get me wrong, I am ecstatic for all things apples, pumpkins and squash; however, I will miss all that gorgeous Summer produce like peaches. I mentioned last week that I picked way too many peaches at the orchard. I have been looking for fun ways to use up all the peaches before they all go bad. Besides eating them fresh and in smoothies, I have been adding peaches to savory dishes like this Slow Cooker BBQ Peach Jackfruit. The peaches balance out the tanginess of the bbq sauce and spiciness of the chipotle peppers.
This Slow Cooker BBQ Peach Jackfruit is adapted from my Slow Cooker BBQ Jackfruit recipe. The jackfruit gets coated with a spice rub mixture of cumin, chili powder, brown sugar, and paprika. It’s added to the slow cooker along with sliced onion and sliced peaches. I like to leave the peel on the peaches; plus it’s one less thing to prep. BBQ sauce and diced chipotle peppers in adobo are added to the mix and that is it! I used my Maple Chipotle BBQ Sauce, but any store-bought or homemade bbq sauce would work.
The jackfruit cooks on low in the slower cooker and after about 5 hours, the jackfruit is ready to shred. I use two forks to break apart the jackfruit. It should come easily come apart. At this point I like to taste and adjust the seasonings. If you think that it would use a little bit more heat, add in another chipotle pepper. Let the jackfruit cook for another hour before serving. I like to serve it as a sandwich but you can serve it up anyway that you like.
This Slow Cooker BBQ Peach Jackfruit is an easy weeknight recipe that has the perfect balance of sweet, tart, and spicy. This is also a great recipe of meal prep on the weeknight to enjoy throughout the week! If you haven’t tried peaches in a savory dish, I highly recommend giving it a try. It always surprises me just how good fruit is in a savory recipe.