This quick and flavorful slow cooker Thai pork is every bit as good as take out and every bit as easy! It is full of tender chicken, sweet red peppers, and rich peanut flavors that make the perfect topping for a bed of jasmine rice.
2sweet bell peppers (red, orange or yellow)cut into strips
2tbsprice wine vinegar
2tspred pepper flakesoptional
1/4cupcreamy peanut butter
Trim any large pieces of fat from the roast, then place the pork, bell peppers, teriyaki sauce, vinegar, garlic and red pepper flakes in a crock pot on low for 7-8 hours. or high for 5-6 hours.
After it has cooked, use a fork to shred the pork and remove about half of the juices in the slow cooker. Add back in the shredded pork and the peanut butter and stir until combined.
Serve over jasmine rice (or whatever rice you prefer) and top with any combination of the toppings that you prefer. Enjoy!
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.