Thai Peanut Pork {Slow Cooker}
A slow cooker makes this Thai Peanut Pork an easy and delicious way to enjoy the tender, nutty flavors of this pulled pork with very little effort.
Meeting New Bloggers
This month we were excited to discover the blog Flying on Jess Fuel. We loved browsing Jess' blog, since there are so many drool-worthy recipes.
We were inspired by her crock pot version of Thai Pork with Peanut Sauce so we decided to give it a try!
For some reason, we don't often venture into more Asian-style flavors in the crock pot. Probably because we stick to quicker Asian style meals like stir-fries. But slow cooked Thai peanut pulled pork and peppers over rice sounded like the perfect dish to come home to after a long and busy day.
And it was.
Making Slow Cooker Thai Peanut Pork
Simmering the pork loin in a soy and teriyaki mixture meant that by the time we shredded the pork, it had already been infused with a wonderful Asian flavor. We really could have stopped there and had a fantastic meal. But, peanut butter takes everything to a whole new level. And this dish was no exception.
Serving the pork over brown rice gives the dish an extra nutty undertone that we loved.
We even used a homemade teriyaki sauce, so we didn't need to add any extra, half-used bottles to our fridge. (Which makes me a happy camper.)
Thai Peanut Pork {Slow Cooker}
Ingredients
- 1.5 lb pork tenderloin
- 1 red or yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- ½ Thai red chili pepper, minced, or ½ teaspoon red pepper flakes (optional)
- 3 garlic cloves, minced, or ¾ teaspoon powder
- ½ c teriyaki sauce
- 2 tablespoon rice vinegar
- 1 c brown rice, dry
- 1 ½ c water
- ¼ c crunchy, natural peanut butter
- Green onions and roasted peanuts (for serving)
Instructions
- Place pork in the bottom of a 3 qt crock pot. Layer peppers and garlic over the pork.
- In a small bowl mix teriyaki sauce and rice vinegar. Pour over the ingredients in the crock pot.
- Cook for 3-4 hours on high heat or 7-8 hours on low heat.
- A half hour before you are ready to eat, bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, covered 20-25 minutes, until the liquid has been absorbed and the rice is tender. Let rice stand, off of the heat, covered, for 5 minutes before serving.
- While the rice is cooking, remove the pork from the crock pot and shred it using two forks.
- Mix the peanut butter in with the sauce in the crock pot, until the sauce is smooth. Return the shredded pork to the sauce in the crock pot and keep warm over low heat while you prepare your rice.
- Serve pork over the rice, topped with peanuts and green onions, if desired.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
This sounds right up my alley, Sarah! A slow cooker meal that's tasty and hearty. YUM! I can't wait to try out my new slow cooker with this recipe.
I love teriyaki flavor, so this sounds like a great meal for me. Awesome pick this month 🙂
Great recipe and src pick. Happy Reveal Day~ Lynn
I love Thai food, and often make a variety of Thai and Asian dishes at home - never think to use the slow cooker though. This is a great idea.
This sounds really good! I love slow cooker meals as well as Asian flavors. Pinned!
I always love a good slow cooker recipe. Great choice this month.
Love those crock pot meals!!
I love Jess' blog and I love a crock pot meal. Great pick! Happy Reveal Day!
I haven't made this in way too long!! It's one of the hubby's favorites and always a crowd pleaser. So glad you liked it!! Those tacos are awesome, too... you need to try them some time!
We plan on it. I have some salmon in the freezer, and that's what it will be transformed into!
Excellent choice! Crock-Pot pork is ALWAYS a good idea! Love the Thai influence.
Thanks!
I definitely need to make this soon - I can just imagine the smell. It looks SO GOOD! I love Jess' blog! 🙂
The smell was heavenly!
Thanks, Rebekah!! 🙂
I just stopped by the post on Thai pumpkin soup, and now see your beautiful pork concoction, also on the theme of one of my favorite cuisines....
very nice! I don't have a crockpot anymore, but I am sure it could be adapted for regular cooking, or maybe my sous-vide thingie
Have a great Reveal Day!
Thanks Sally! This could definitely be adjusted for stove top cooking or oven roasting. Just use a low heat, and be sure to get your meat to 145F before shredding. We hope you enjoy it!