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My third reason for never becoming a complete vegetarian is more about texture than flavor--pork isn't one of those ingredients that I wake up craving in the middle of the night. However, the texture of food is a very big deal for me. I think that's why I can eat limitless quantities of Malt-o-Meal hot cereal, which may be one of the blandest foods on the planet, but have to gag my way through Jello fruit salad.
Texture-wise, Slow Cooked Thai Pork with Peanut Sauce is my favorite food in the world. The texture of shredded pork mixed with rice, crisp-tender red peppers, and crunchy peanuts is divine. Oh, and it tastes pretty darn good too.
Adapted from Not Your Mother's Slow Cooker Recipes for Two, by Beth Hensperger
- 24 ounce Hormel extra lean pork center cut loin filet, trimmed and cut into 4 pieces
- 1/3 cup teriyaki sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1/4 cup creamy peanut butter
- jasmine rice
- red bell pepper, chopped and sauteed until crisp-tender
- unsalted dry roasted peanuts, chopped
- green onions, chopped
- lime wedges
If desired, thoroughly spray slow cooker crock with canola oil cooking spray to make clean up easier. Place pork in slow cooker. Pour teriyaki sauce and vinegar over pork and sprinkle with red pepper flakes and garlic.
Cover and cook on low for 8-11 hours.
Remove pork from cooker and roughly chop.
Stir peanut butter into the sauce remaining in the slow cooker. Return pork to the slow cooker and toss.
Serve pork over jasmine rice, topped with the sauteed red bell pepper, peanuts, and green onions, with a lime wedge.
Photo of finished dish updated 10/6/16