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
- 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
- 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.
Originally published as Thai-Style Peanut Pork in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p70
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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