Rice with Slow Cooker Pork
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.
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|1 (3 pound or 1350 gram) of pork shoulder roast|
|2 red bell peppers, julienned|
|2 teaspoons of minced garlic|
|1/3 cup of low-sodium teriyaki sauce|
|3 tablespoons of rice wine vinegar|
|1/2 teaspoon of red pepper flakes|
|3 cups of uncooked long grain white rice|
|6 cups of water|
|1/4 cup of unsalted peanut butter|
|1 cup of chopped unsalted peanuts|
|1 bunch of green onions, sliced|
Directions to make Rice with Slow Cooker Pork
- 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.
Related Recipe: Chicken Curry in Coconut Milk
Serving Size: 10
Calories Per Serving: 693