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!
- 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
- 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.
- Serve shredded pork mixture over hot rice, and top each serving with onions and peanuts. Squeeze lime wedges over each serving.