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.
We were quite excited to find that our match-up for this month’s Secret Recipe Club was Flying on Jess Fuel. We love browsing Jess’ blog, and this gave us the kick we needed to make one of the many recipes we’ve been drooling over for a while.
But what to choose?
Should we go with Cinnamon Glazed Baked Pumpkin Donuts and continue the pumpkin indulgence that has been our October? Should we go a bit tropical and try her Salmon Tacos with Honey Lime Slaw that sound amazing for any time of year?
In the end, our schedules told us that a crock pot dish would make life a whole lot simpler, so we chose her Crock Pot Thai Pork with Peanut Sauce.
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.
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.)
- 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 tsp red pepper flakes) (optional)
- 3 garlic cloves, minced (or ¾ tsp powder)
- ½ c teriyaki sauce (make your own)
- 2 Tbsp rice vinegar
- 1 c brown rice, dry
- 1 ½ c water
- ¼ c crunchy peanut butter
- Green onions and roasted peanuts (for serving)
- 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.