I love 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—one of my most popular recipes on the blog!
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.
If peaches aren't in season when you make this recipe, I highly recommend using frozen peaches.
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 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.
The jackfruit is now ready to serve! Now, this is an optional step. If you aren't a fan of soft jackfruit, I highly recommend cooking the jackfruit in a little bit of oil on the stove.
After the BBQ Peach Jackfruit is done cooking in the slow cooker, heat 2 tablespoons of avocado oil in a large, deep sided skillet. Add the shredded jackfruit and cook 15-20 minutes. This is an optional step, but it's worth it if you like your jackfruit to be on the crisper side.
I love serving the Slow Cooker BBQ Peach Jackfruit over a baked sweet potato. It is also delicious served on a bun with slaw!
This Slow Cooker BBQ Peach Jackfruit is an easy 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!
Slow Cooker BBQ Peach Jackfruit
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! It makes a great sandwich filling.
Ingredients
- 2- 20 Ounces Cans Young Jackfruit in brine {not syrup}, drained and rinsed
- 1 Tablespoon Brown Sugar
- 1 teaspoon Mexican Oregano
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- 1 Large White Onion, Sliced
- 1 ½ Cups Peaches Slices, fresh or frozen
- 1 Cup Vegan-Friendly BBQ Sauce
- 1-2 Chipotle Peppers to adobo sauce
Instructions
- In a large mixing bowl add the drained jackfruit. Add all the spices {brown sugar to chili powder} and stir to evenly coat the jackfruit with all the spices. Add the jackfruit to the slow cooker.
- Add the sliced onion and peaches to the slow cooker. Pour the bbq sauce into the slow cooker along with chipotle in adobo. Stir to throughly mix in the sauce.
- Cook on low for 5 hours. After 5 hours, shred the jackfruit with a fork. Taste and adjust seasonings. Add more chipotle peppers for added spice is needed.
- Cook for an additional hour. ***
- Serve the cooked jackfruit on a sandwich, baked sweet potato or however you would like!
Notes
If you aren't a fan of soft jackfruit, after the jackfruit is done cooking in the slow cooker, heat 2 tablespoons of avocado oil in a large, deep sided skillet. Add the shredded jackfruit and cook 15-20 minutes. This is an optional step, but it's worth it if you like your jackfruit to be on the crisper side.
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.
XO Jeni
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