Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family’s favorite dish. For extra spicy tastes, serve Thai garlic Chile paste on the side.
Rice with Slow Cooker Pork
Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family’s favorite dish. For extra spicy tastes, serve Thai garlic Chile paste on the side.
Course: RiceCuisine: ThaiDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesCalories
693
kcalTotal time
1
hourIngredients
1 or 1350 gram) of pork shoulder roast
2 red bell peppers, julienned
2 teaspoons minced garlic
1/3 cup low-sodium teriyaki sauce
3 tablespoons rice wine vinegar
1/2 teaspoon red pepper flakes
3 cups uncooked long grain white rice
6 cups water
1/4 cup unsalted peanut butter
1 cup chopped unsalted peanuts
1 bunch of green onions, sliced
Directions
- Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
- Cover, and cook 8 hours on Low.
- In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
- 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.
Nutrition Facts
- Serving Size: 4g
- Calories: 693kcal
- Fat: 39g
- Saturated Fat: 11g
- Cholesterol: 96mg
- Sodium: 469mg
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 4g
- Protein: 33g
