September 2, 2010

Thai Pork and Rice

Prep: 10-15 minutes
Cook: 10-12 hours
servings: 8-10

2 red bell peppers, seeded
1 (3lb.) pork shoulder roast
2 tsp. minced garlic
1/3 C. Teriyaki sauce
3 T. rice wine vinegar
1/2 tsp. red pepper flakes
1/4 C. unsalted peanut butter
3 C. long grain white rice, cooked
1 C. chopped unsalted peanuts
1 bunch green onions, chopped

     Cut red bell peppers into long, thin strips. Place pork shoulder roast, red bell pepper strips, minced garlic, teriyaki sauce and rice wine vinegar in slow cooker. Sprinkle red pepper flakes over all.

     Cover and cook on low setting for 10 to 12 hours. Remove pork roast from slow cooker and shred meat. Add unsalted peanut butter to remaining liquid in slow cooker. Return shredded pork to slow cooker and mix until evenly coated in sauce mixture.
     To serve, divide prepared white rice onto serving plates. Place shredded pork and red peppers in peanut sauce over rice on each plate. Sprinkle chopped peanuts and chopped green onions over each serving.

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