Slow Cooker Spicy Thai Pork

Slow Cooker Spicy Thai Pork

This dish is yet another recent fabulous healthy slow cooker discovery — my favorite kinds of weeknight meals, especially during summer when it’s too hot to fire up the oven or cook over a stove. Jeff and I tossed it all into the slow cooker before heading out for an all day hike, and we came home to a house filled with the smell of slow simmering pork.

It just takes a few minutes to take the cooked pork out of the pot, chop it, and add it back to the juices.  Then simply serve over hot rice, and garnish with green onions, peanuts and lime wedges.  The peanuts add just the right amount of crunch, and leftovers reheat extremely well in a microwave for lunch the next day.  As per usual, we modified the original recipe a bit to add more spice, which I’ve noted below.

The original recipe called itself a stew, but that is really mis-leading, as it is very far from a stew consistency.  Works great on rice, though!

Slow Cooker Thai Pork Stew

Place trimmed pork and next 5 ingredients (pork through garlic) in slow cooker.

Slow Cooker Thai Pork Stew

Cover and cook on low-heat setting for 8 hours.

Slow Cooker Thai Pork Stew

Remove pork from slow cooker.

Slow Cooker Thai Pork Stew

Coarsely chop.

Slow Cooker Thai Pork Stew

Add peanut butter to liquid in slow cooker.

Slow Cooker Thai Pork Stew

Stir together well.

Slow Cooker Thai Pork Stew

Stir in the chopped pork.

Slow Cooker Thai Pork Stew

Serve pork stew over rice with onions and peanuts. Squeeze lime wedges over each serving, if desired.

Slow Cooker Spicy Thai Pork
 
Weight Watchers Info: 11 PointsPlus (includes rice). Carbohydrates: 12g (EXCLUDES rice). Substitute shirataki rice if you are on a low carb, low sugar diet -- tastes great!
Recipe type: Main Dish
Cuisine: Asian
Serves: 8
Ingredients
  • Pork Mixture:
  • 2 pounds boned pork loin, cut into 4 pieces
  • 2 cups (1 x ¼-inch) julienne-cut red bell pepper
  • 2 Serrano peppers, sliced (we added this for more heat in the dish)
  • ¼ cup teriyaki sauce
  • 2 tablespoons rice or white wine vinegar
  • 1 teaspoon crushed red pepper (we substituted 6 chopped, dried red hot peppers for crushed peppers)
  • 2 garlic cloves, minced
  • ¼ cup creamy peanut butter
  • Remaining Ingredients
  • 6 cups hot cooked basmati, jasmine, or other white or brown rice
  • ½ cup chopped green onions
  • 2 tablespoons chopped dry-roasted peanuts
  • 8 lime wedges
Instructions
  1. To prepare the pork mixture, trim fat from pork. Place pork and next 6 ingredients (pork through garlic) in the slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely shred. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
  2. Serve shredded pork mixture over hot rice, and top each serving with onions and peanuts. Squeeze lime wedges over each serving.
Notes
Serving Size: 1 cup shredded pork, 1 tablespoon green onions, about ½ teaspoon peanuts, and 1 lime wedge.
Nutrition Information
Serving size: ⅛th crockpot mixture Calories: 320 Fat: 14g Saturated fat: 4g Trans fat: 0g Carbohydrates: 12g Sugar: 5g Sodium: 457mg Fiber: 2g Protein: 37g Cholesterol: 107mg

Comments

  1. Derek Willis says

    I made this today (minus some of the heat) and the family loved it – our 5-year-old ate it before anything else. Thanks!

    • Colleen Greene says

      Really glad your family liked it, Derek!  We made this for just the two of us, so we kept it spicy.  But, I will make it with less heat, too, the next time because our kids want to try it.

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