So, I'm in love with my slow-cooker. I always feel like a domestic goddess when I come through the front door and smell a delish meal cooking away in my slow-cooker! I feel even better when my husband comes home and comments about how wonderful dinner smells - makes me feel like a proper 1950's housewife (which, by the way, I'd love to be...:)
I also love Taste of Home magazine. If you've never tried their magazines, I highly recommend them - they're a collaboration of all the nation's best "grandmother-like" chefs. Of all the recipes I've tried, and all the editions I've bought (which is A LOT - I have an entire shelf full of these magazines), I've only had a couple recipes turn out lack-luster.
So, when I find Taste of Home slow-cooker recipes, I'm on cloud nine! This recipe is one of those gems. My husband loves Asian-inspired food - if he could eat yellow curry every night, I think he'd be in Heaven - I, however, would be out the door, as I can only handle the smell for so long!
Anyway, the following recipe is wonderful and has been requested, so here it is:
Thai-Style Peanut Pork
2 medium red peppers, julienned
1 boneless pork shoulder butt roast (3 lbs) **I used Pork Tenderloins for the 2 of us
1/3 c teriyaki sauce
3 T rice vinegar
2 garlic cloves, minced
1/2 t crushed red pepper flakes
1/4 creamy peanut butter
1/2 c chopped unsalted peanuts
4 green onions, sliced
cooked rice
1. Place peppers in 3-qt slow-cooker. Cut roast in half and place over peppers. Combine teriyaki sauce, vinegar, and garlic and pour over pork. Sprinkle with red pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove meat from slow cooker. Shred meat with forks when cool enough to handle (**I did not shred the tenderloins). Reserve 2 cups of cooking juices (**I did not have much over 2 cups in the slow-cooker, so I simply ignored this step and left all juices in the slow-cooker). Stir peanut butter into reserved juices.
3. Return pork to slow-cooker and cook until heated through. Serve with cooked rice. Sprinkle with chopped peanuts and green onions.
(The English major in me wouldn't feel right until I cited this recipe, so here it is:
"Thai-Style Peanut Pork." Summer Slow Cooker Meals. Taste of Home Magazine. (2011).)
