Thai-Style Peanut Pork Recipe
Thai-Style Peanut Pork Recipe photo by Taste of Home

Thai-Style Peanut Pork Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 405 calories, 19g fat (5g saturated fat), 70mg cholesterol, 313mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 27g protein


  1. 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.
  2. 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.
  3. 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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Reviewed Jan. 5, 2015

"Big issue with this recipe: It is almost EXACTLY like the Thai Pork with Peanut Sauce" in the book "Not Your Mother's Slow Cooker." The only differences are some wording, the omission of 2 limes cut into 8-12 wedges, one less tablespoon rice vinegar, different cut of pork and a larger amount and 1 teaspoon of red pepper flakes versus 1/2 teaspoon. Personally, I don't think it's a good idea to post recipes that are so similar to something published somewhere else!"

Reviewed Feb. 4, 2014

"This was a total waste of ingredients. I followed the recipe as written, meat and peppers were mushy and the sauce had pretty much no flavor even after adding a bit more red pepper flakes."

Reviewed Aug. 31, 2013

"I made this recipe yesterday and finished it today. My pork shoulder needed another couple of hours after I chopped it into bite sized pieces. What I'd do differently: 1) slice an onion and wash 3 stalks of celery and put them under the pork instead of using peppers. 2) discard the onions and celery after the 8-9 hour cooking time. 3) after de-fatting the broth and the meat, coarsely chop, not julienne, the sweet peppers and add them now for an additional 2-3 hours cooking time. 4) if desired, add frozen peas."

Reviewed Mar. 28, 2013

"Wonderfully tender - the recipe said to shred the meat with 2 forks wen it was done, but it practically fell apart when I touched it! Great flavor as well. My only change (a personal one) would be to add more red pepper flakes - my family likes food a little on the spicy side, and I couldn't even taste the 1/2 tsp of red pepper. But it's very easy to add more to taste at the end with the peanut butter if you crave more heat. Hubby said it was one of the best things he's tasted from the slow cooker, and that's saying something since crock-pot recipes are usually his favorites."

Reviewed Feb. 12, 2013

"This was very easy and good. I agree with the other reviewer that I did not use low sodium teriyaki and omitted peanuts and green onion. Next time I will increase wet ingredients for more sauciness."

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