Slow Cooker Thai Pork with Peppers

So easy and delicious. The sauce tastes similar to a chicken satay sauce: the garlic, ginger, and honey round out the prominent peanut butter and soy flavors. The teaspoon of pepper flakes adds just a mild spice. I used peanut butter and co. Smooth operator pb. Also added one stalk chopped green onion. For rice I used boil in a bag regular white rice, which was fine for the purpose. There’s no need to premix all of the sauce ingredients: that’ll happen naturally in the slow cooker, though it helps to stir it a few times as it cooks. I cooked for a little over 5 hours and did about 10 extra minutes after shredding. If making again I would try a crunchy peanut butter and maybe add an extra teaspoon of pepper flakes.

Amazing! My entire family loved it! I made two changes: I added extra one red pepper and I served the pork chops whole. Thanks for the great recipe!!

I made it to the t. I will definitely add more veggies next time like other reviews suggested. I will make this again.

Really good, my husband made it for me and I loved it. He used pork loin and it was tender and had a lot of flavor.

This was a very easy recipe to get together with ingredients that I keep in my pantry. I added the peppers to the slow cooker about half way into the cooking and they were still a little softer than I would have liked. I also thought the sauce was too thin, so, I removed the pork, added a cornstarch slurry, & brought the liquid to a boil to thicken the sauce. I then added the pork back to the sauce to warm through. I topped with some fresh green onion for a little crunch. Both my husband and I liked the flavor of the dish, but, thought the flavor profile was missing something. Perhaps a little fresh cilantro? Overall we thought it was a pretty good recipe and I would make it again.

I usually don’t like dishes made with peanut butter, but this one was an exception. It was very tasty and simple to make.