Friday Recipe: Slow Cooker Thai Pork with Rice

To be fair I think the name of this should be changed from Slow Cooker Thai Pork with Rice to The Americanized Japanese version of Thai Pork with Rice. Because as far as I recall, teriyaki sauce is Japanese. I looked up Thai spices and it seems they use a lot of curry. Not a big fan. So I thought I'd make a traditional Thai spice paste. Not difficult to make but not really on my list of things I have time to do.

I stuck with the teriyaki.

Prep Time: 10 Minutes

Cook Time: 8 Hours

Ready In: 8 Hours 10 Minutes

Servings: 12

 

Ingredients:

1 (3 pound) pork shoulder roast 2 red bell peppers, julienned 2 teaspoons minced garlic 1/3 cup low-sodium teriyaki sauce 3 tablespoons rice wine vinegar 1/2 teaspoon red pepper flakes

3 cups uncooked long grain white rice 6 cups water 1/4 cup unsalted peanut butter 1 cup chopped unsalted peanuts 1 bunch green onions, sliced

Directions:

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.	Cover, and cook 8 hours on Low.
3.	In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
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 Information Servings Per Recipe: 12 Calories: 433

Amount Per Serving Total Fat: 18.5g Cholesterol: 42mg Sodium: 155mg

Amount Per Serving Total Carbs: 46.4g     Dietary Fiber: 2.8g Protein: 19.9g