Rice with Slow Cooker Pork

Rice with Slow Cooker Pork presents a flavorful Thai-inspired dish that combines shredded pork, red bell peppers, and a blend of distinctive seasonings. Ideal for the convenience of a slow cooker, this recipe has become a cherished favorite in many families, offering a delightful and aromatic culinary experience. To enhance the dish with an extra kick of spiciness, the option to serve Thai garlic Chile paste on the side is recommended.

In the preparation of Rice with Slow Cooker Pork, a pork shoulder roast is placed in the slow cooker along with julienned red bell peppers, minced garlic, low-sodium teriyaki sauce, rice wine vinegar, and red pepper flakes. The slow cooker is set to an 8-hour duration on Low, allowing the flavors to meld and the pork to become tender and easily shredded.

Simultaneously, in a separate pot, long-grain white rice is cooked to perfection by boiling it in water and then simmering for 20 minutes. The slow cooker’s contents are then enriched by stirring peanut butter into the mix, providing a rich and creamy texture. The shredded pork is reintroduced to the slow cooker, ensuring a thorough coating with the flavorful sauce.

To serve, the Rice with Slow Cooker Pork is plated over the cooked rice, garnished with chopped unsalted peanuts and sliced green onions. This final touch adds both texture and freshness to the dish, creating a visually appealing and well-balanced culinary presentation.

In summary, Rice with Slow Cooker Pork stands out as a beloved family favorite, delivering a Thai-inspired feast with the convenience of a slow cooker. The combination of tender shredded pork, aromatic seasonings, and the nutty richness of peanut butter makes this dish a wholesome and satisfying choice. The option to customize spice levels with Thai garlic Chile paste enhances the dish’s versatility, catering to varying taste preferences.

Ingredients

Directions to make Rice with Slow Cooker Pork

1. Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
2. Cover, and cook 8 hours on Low.
3. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
4. Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

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