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.
8 hrs 10 mins
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
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.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
433 calories; 18.5 g total fat; 42 mg cholesterol; 159 mg sodium. 46.4 g carbohydrates; 19.9 g protein; Full Nutrition