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Thai-Style Peanut Pork

My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.—Dawn Schmidt, Durham, North Carolina

8 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

2 medium sweet red peppers, julienned
1 boneless pork shoulder butt roast (3 pounds)
1/3 cup reduced-sodium teriyaki sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
4 cups hot cooked rice
1/2 cup chopped unsalted peanuts
4 green onions, sliced

Directions

Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top
of peppers. Combine the teriyaki sauce, vinegar and garlic; pour
over roast. Sprinkle with pepper flakes. Cover and cook on low for
8-9 hours or until meat is tender.
Remove meat from slow cooker. When cool enough to handle, shred meat
with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut
butter into reserved juices.
Return pork and cooking juices to slow cooker; heat through. Serve
with rice; sprinkle with peanuts and green onions.
Yield: 8 servings.

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Thai-Style Peanut Pork (continued)

Nutrition Facts: 3/4 cup pork mixture with 1/2 cup rice equals 405 calories, 19 g fat (5 g saturated fat), 70 mg cholesterol, 313 mg sodium, 31 g carbohydrate, 2 g fiber, 27 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer