Recipe By LAGIRL
Rating
Published Apr 4th
Prep 10m Cook 8h Additional - Ready In 8h 10m
Servings 12 servings Calories 432.7

Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family’s favorite dish. For extra spicy tastes, serve Thai garlic chile paste on the side.

Recipe Ingredients

  • 1 (3 pound) pork shoulder roast
  • 2 red bell peppers, julienned
  • 2 teaspoons minced garlic
  • ⅓ cup low-sodium teriyaki sauce
  • 3 tablespoons rice wine vinegar
  • ½ teaspoon red pepper flakes
  • 3 cups uncooked long grain white rice
  • 6 cups water
  • ¼ cup unsalted peanut butter
  • 1 cup chopped unsalted peanuts
  • 1 bunch green onions, sliced

Cooking Directions

  1. 1 Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
  2. 2 Cover, and cook 8 hours on Low.
  3. 3 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
  4. 4 Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

Nutrition Facts

  • Calories 432.7
  • Carbohydrate 46.4 g
  • Cholesterol 42.1 mg
  • Fat 18.5 g
  • Fiber 2.8 g
  • Protein 19.9 g
  • Saturated Fat 4.9 g
  • Sodium 158.9 mg
  • Sugar 2.8 g

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Reviews

  1. This had a nice flavor but there was almost too much going on - too rich. I put chopped peanuts and cilantro on top and it made it much better. The green of the cilantro really helped to cut the richness of the dish. I couldn't eat it without it. I followed other reviews and - Read more ...
  2. Very successful dish! The meat and rice seemed plain so I added a side of stir-fry napa cabbage carrots and onion done "fake pad thai" style (ketchup vinegar sugar. I'll make this again.
  3. I think this recipe suffers from an identity crisis. There is nothing "Thai" about this dish. Teriyaki a Japanese sauce is combined with peanut butter to emulate satay-style pork. But that needs to be grilled for best effect. In order to give it more of a Thai flavor I added a kaffir lime leaf a - Read more ...
  4. My husband and I really enjoyed this recipe yesterday. While we did find it under-spiced for our tastes we by NO means found it bland or flavor-less. We just added in our own extra red pepper hot sesame oil and teriyaki or soy sauce to suit our own tastes. If you were serving this for - Read more ...
  5. Excellent! Everyone liked it from kids to grandma. Made a few changes: 1. At the start: 1.5x the vinegar and teriyaki to make more sauce; added 1/8 C lime juice, 2T sesame oil, 1/4 t lemon peel at beginning of roast. 2. I added the red pepper 1 hr before the end of the roast. - Read more ...
  6. Really good. I did make a some of changes though. I used a 2lb roast with some ginger-garlic paste adding no vegetables. At the end I stir-fried the peppers and some julienned (matchstick)carrots. After all was combined I added thai chili paste and fresh cilanro. The peanut butter thickens as you cook it so I - Read more ...
  7. Good! I had to substitute low-sodium soy sauce for the teriyaki (thought I had some but I didn't). Also used skinny pork chops and didnt' shred them. Added some lime juice, and fresh lime slices on the side when we ate. Made brown rice instead of white.
  8. Next time I will add red bell pepper later in the cooking. There was nothing left of these vegetables. Also will add more red pepper and probably some Thai chilli paste as I thought it was a bit bland. May try to double the sauce so there is more of it but this could also - Read more ...
  9. This is my husband's favorite recipe. Be sure and thoroughly stir the peanut butter into the drippings left in the pan. It works best when the drippings are still hot. Then add the pork shreds back in and stir - YUM!!!
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