107 Ratings
  • 5 Rating Star 49
  • 4 Rating Star 40
  • 3 Rating Star 11
  • 2 Rating Star 6
  • 1 Rating Star 1

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.

LAGIRL
prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.

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  • Cover, and cook 8 hours on Low.

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.

  • 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.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

432.65 calories; 19.87 g protein; 46.44 g carbohydrates; 18.5 g fat; 42.14 mg cholesterol; 158.88 mg sodium.Full Nutrition


Reviews (85)

Read All Reviews

Most helpful positive review

SUSAN_LINDBERG
02/12/2006
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. 3.At the end of the roast period upped peanut butter to 1/2 cup and added 1 T hot sauce and about 3-4 T brown sugar (to taste) with the peanut butter.
(56)

Most helpful critical review

Anonymous
10/01/2011
This may be good but it is not Thai. Teriyaki is a Japanese ingredient. I'm rating this low because you can't put in some peanuts and call it "Thai." The teriyaki makes it taste nothing like a Thai dish.
(4)
107 Ratings
  • 5 Rating Star 49
  • 4 Rating Star 40
  • 3 Rating Star 11
  • 2 Rating Star 6
  • 1 Rating Star 1
SUSAN_LINDBERG
02/12/2006
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. 3.At the end of the roast period upped peanut butter to 1/2 cup and added 1 T hot sauce and about 3-4 T brown sugar (to taste) with the peanut butter.
(56)
Anonymous
10/17/2006
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 bit of fish sauce instead of the teriyaki and some shallots. All in all the taste was okay but too peanut buttery. And shredded peanut butter pork on rice just felt...wrong. It was tender and pulled very easily but I think it is more suited to a sandwich or something. Not bad but I found myself asking "what do I DO with this stuff?"
(38)
Michelle Ramey
12/15/2005
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.
(16)
LAGIRL
07/25/2004
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!!!
(12)
DEBMCE4
01/28/2006
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 will try making a little extra sauce the next time. Great recipe.
(12)
FOCUSED ON FOOD
04/24/2006
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 a mixed crowd - this is definitely the way to go - as you don't know who is spice-adverse. I must say though that I didn't measure my PB exactly - so I may have used a bit more than the recipe called for. Also after the pork cooled for a bit in the slow cooker - the peanut butter flavor really hit it's peak and it was wonderful! Next time I make it - I think I will leave a bit more time for the shredded pork to cook in the juices and then SLIGHTLY cool in the slow cooker before serving. I am looking forward to leftovers tonight.
(10)
jmh
09/06/2004
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 be that my slow-cooker cooks at a hotter temp. Overall a good recipe.
(9)
SERENES
06/20/2012
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 added the peppers (and broccoli) much later in the cooking. It was almost pointless. They just disintegrated. Only use peppers and add them close to finishing the dish - maybe 1/2 hour or 45 minutes.
(6)
lafr
11/20/2006
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.
(6)