Kitchen notes · a little help before you start
Slow Cooker Thai Style Pork
Shredded pork in peanut sauce makes a generous rice bowl, with sweet pepper woven through the tender meat. Teriyaki gives the sauce a savory sweetness and vinegar lends a little tang. Choose a few of the listed toppings to add a fresh or crunchy bite over your bowl.
- Prep
- 10 min
- Cook
- 360 min
- Total
- 370 min
- Original yield
- Serves 6
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- Thai · Asian
- Cooking method
- Roasting · Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Trim the roast first
Remove large pieces of fat before placing the pork in the cooker with peppers and seasonings.
2. Remove some cooking juices
After shredding the cooked pork, remove about half the cooker juices before returning the meat and adding peanut butter.
3. Stir the peanut butter through
Combine the peanut butter thoroughly with the shredded pork and retained cooking juices before serving the bowls.
Get to know the ingredients
Bell peppers
Use the listed red, orange or yellow sweet peppers cut into strips for cooking alongside the pork.
Creamy peanut butter
Creamy peanut butter joins the shredded pork after cooking, rather than going in with the initial seasonings.
Red pepper flakes
The red pepper flakes are optional in the ingredient list and join the initial slow-cooker mixture if used.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Slow Cooker Thai Style Pork
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rice and chosen toppings
Serve over jasmine rice or your preferred rice, with any combination of the listed toppings.
A little more help as you go
Listed topping ideas
Options include chopped peanuts, cilantro, teriyaki glaze, Japanese spicy mayo, yum yum sauce and lime wedges.
Leftovers to save
Keep leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
A few questions you might have
Does the peanut butter cook with the roast?
No, add it after the pork is cooked and shredded and about half the cooking juices have been removed.
Must I use jasmine rice?
No, the serving directions specifically allow jasmine rice or whatever rice you prefer beneath the finished pork.
Can I leave out the pepper flakes?
Yes, the ingredient list marks them optional; the other initial ingredients still cook with the pork.
How is the pork prepared after cooking?
Shred it with a fork, remove about half the juices, then return the pork and stir in peanut butter.
Can I freeze leftovers?
Yes, freeze leftovers in an airtight container for up to three months.
Any more cooking tips?
Keep leftovers in an air tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. This tastes just as good reheated as it does fresh, so it makes a great option for meal prepping lunches. Topping options: Chopped peanuts Cilantro Teriyaki glaze Japanese spicy mayo Yum yum sauce Lime wedges
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
