Thai-Style Peanut Pork Recipe
- 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
- 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. Return pork and cooking juices to slow cooker; heat through. Serve with cooked rice; sprinkle with peanuts and green onions. Yield: 8 servings.
1 each: 405 calories, 19g fat (5g saturated fat), 70mg cholesterol, 313mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 27g protein.
Reviews for Thai-Style Peanut Pork
"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!"
"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."
"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."
"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."
"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."
"Love this recipe-I make it frequently & take the leftovers for work."
"This looked and sounded yummy and like a way to make and use pork that I hadnt done before. I also love to toss stuff in a crock pot and have something yummy come out. I did make a couple adjustments. First I doubled the sauce part, my family likes sauce and it just didnt seem to have enough. The other, was after putting peanut butter in, it needed a little something. I read other recipes and felt this was missing a hint of brown sugar. I put about 3 Tablespoons in (if you dont double recipe about 1 TBS to 1 1/2 TBs) for a hint of sweetness. I did it to my taste and it was just what I had envisioned and hoped for after that. I also didnt use low salt teriyaki or chopped peanuts on top, and it didnt taste even close to salty..in my opinion. I agree this was very yummy and comforting..I at a second helping about 4 am and it was super good. I will totally make again."