Thai Pork
My husband and I both work long hours. This slow cooker recipe is large enough for the two of us to eat as much of the pork as we like—and still have leftovers!
—DAWN SCHMIDT DURHAM, NC
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
1. Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine 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 the slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.