April 2nd, 2011

Slow Cooker Thai Peanut Pork

I’m fairly certain, being made in a slow-cooker, that this is not authentic Thai cuisine. But this Slow Cooker Thai Peanut Pork is so good, I just can’t bring myself to care.

I’m sure you could prepare it more traditionally, without the slow-cooker, but I love the ease and convenience of throwing it in the Crock Pot and not having to fuss over it too much. 

Slow Cooker Thai Peanut Pork

My family doesn’t think it’s too spicy, but you can always start with one teaspoon of chili sauce (found in the Asian section of most grocery stores) if you’re worried.

You can also use red pepper flakes as a substitution. You can also switch up the vegetables to suit your tastes. A squeeze of lime is a must though! And so are the chopped peanuts!

I will say that my husband is not a peanut butter fan, so this isn’t his favorite dish, but I love it! And my pickiest eater always goes back for seconds.

I usually sneak an entire meal’s worth from the pot before we even sit down to dinner.

I usually serve this over Basmati rice, but it’s great with rice noodles too.

Be sure to save this Slow Cooker Thai Peanut Pork recipe to your favorite Pinterest board for later.

 

Thai Peanut Pork Pin

Slow Cooker Thai Peanut Pork

Slow cooked pork and vegetables in a sweet and spicy Thai peanut sauce.

Ingredients

  • 1 (2 pound) pork loin
  • 1 cup low-sodium teriyaki sauce
  • 4 tablespoons rice vinegar
  • 2 teaspoons chili sauce
  • 1/2 teaspoon ground ginger
  • 3-4 cloves garlic, minced
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 2 cups snow peas
  • 2/3 cup creamy peanut butter
  • 1 cup chopped green onions
  • 1/2 cup chopped roasted peanuts
  • 2-3 limes, cut into wedges
  • Cooked rice or rice noodles

Instructions

  1. Lightly grease a slow cooker with non-stick cooking spray. Place pork loin in slow cooker.
  2. In a medium bowl, stir together the teriyaki sauce, rice vinegar, chili sauce, ginger and garlic.
  3. Pour the teriyaki mixture over the pork loin. Cover and cook on low for 4-5 hours.
  4. Remove the pork from the slow cooker and shred with two forks.
  5. Whisk the peanut butter into the juices in the slow cooker.
  6. Return the pork to the slow cooker, along with the sliced peppers and snow peas and cook for 30-60 minutes more, until vegetables are tender but still crisp.
  7. Serve over rice or noodles with green onions, peanuts and lime wedges to garnish.
1 review

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Slow Cooker Cuban Mojo Pork

Who Dished It Up First: Adapted from allrecipes.com

 

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Comments

  1. Sounds amazing! I love slow cooker recipes.

  2. I love Thai food…. never knew you could make it in a crock pot! Sounds really good.

  3. thai food+ crock pot= awesome! Thanks for sharing your recipe 🙂 I am always looking for good crockpot recipes for during the week

  4. I need more slow cooker recipes in my life- I don’t use it nearly enough. I love peanut butter and I’m pretty sure I’d love this! 🙂

  5. This sounds like a great weeknight meal. I’m not big on using my slow-cooker unless the recipe sounds full of flavor and this one sure does :o)

  6. i was searching for easy slow cooker recipes and happened upon this… it is def getting bookmarked!

  7. This looks delicious and it certainly doens’t look like it came from a slow cooker.

  8. Hey Danelle!
    I’m Chef Corey from Family Fresh Meals. Thai food is my favorite! Like, when people ask… what food could you eat for the rest of your life? Thai food is always my answer. So excited to try this recipe! Anywho, I just started a new recipe Linky called Sunday Funday.This recipe would be perfect for the first week theme CROCKPOT. Each week will be a new theme. Once this Sunday Funday gets going, I would LOVE to do a random gift card giveaway each week. But I am going to need a good amount of posts to start that, so come join the fun each week. At the end of the week, a recipe/blog will be picked at random to be the featured recipe for the following week. Hope you stop by and join!

    http://familyfreshmeals.blogspot.com/search/label/recipe%20of%20the%20week

    XO Chef Corey

  9. Thanks for this recipe. I made it tonight, and my hubby and I really liked it. Plus, there are a ton of leftovers, which is great.

 

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