Pork Fest Weekend - Dish 2 - Thai Pork with Peanut Sauce

I love the slow cooker. And I really love this terrific cookbook I came across several years back. Several steps up from the average slow cooker cookbook in my opinion.

This yummy pork dish is actually shown on the cover, and that cover shot was the reason I was drawn to this book in the first place. I have made this dish over and over again, and that history is reflected in the splatters on the pages. I kick it up a bit by adding some Sriracha, an extra red bell pepper and cilantro for topping.

It's one of those dishes that makes everyone jealous when you bring it in to work and heat it up fro lunch. I think the Colonel will love doing that one day when I'm in my - let's see, how did he phrase that? - sexy Mrs. Cleaver mode.

Mangia!

Mine doesn't quite look like the cover, but then again
I don't have a food stylist

Thai Pork with Peanut Sauce
Adapted from Not Your Mother's Slow Cooker Cookbook

2 to 3 pounds boneless pork roast, chopped into large hunks

3 red peppers, cut into 1 inch strips

1⁄2 cup teriyaki sauce

2 tablespoons rice wine vinegar

1 teaspoon crushed red pepper flakes

2 garlic cloves, minced
2 tablespoons Sriracha

1⁄4 cup creamy peanut butter

1⁄2 cup green onion, chopped




1/2 cup cilantro leaves, chopped

1⁄4 cup roasted peanuts, chopped

2 limes, cut into wedges

Coat a slow cooker with cooking spray. Place the pork into the cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork.

Cover and cook on low until the pork is tender (4-5hours). Remove the pork from the cooker, and whisk in the peanut butter until smooth. Chop the pork into large bite-sized pieces and then put it back into the cooker. Put the pepper in and stir to coat.

Cook for 60 minutes until the pork is very tender and the peppers are just tender.

Serve in bowls over rice with green onions, cilantro, peanuts and limes for garnish.