Slow cooker Thai pork

Prep Time 10 minutes Cook Time 6 hours 10 minutes Total Time 6 hours 20 minutes
Serves 4 people     adjust servings

Slow cooker Thai pork takes just a few minutes to prep and comes out with tender chunks of pork and a rich, delicious peanut sauce!


  • 1 1/2 lbs. boneless pork loin trimmed
  • 1 medium red bell pepper sliced
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground ginger
  • 1/4 cup peanut butter
  • 1 tablespoon fresh lime juice
  • Steamed brown rice or brown basmati rice
  • Toppings: sliced green onions, chopped peanuts, diced pineapple, sriracha sauce


  1. Place pork and bell pepper strips in insert of slow cooker.

  2. In a separate bowl, whisk together the soy sauce, vinegar, garlic, red pepper flakes and ground ginger. Pour over the pork and peppers in the slow cooker.

  3. Cover and cook on high for 4 hours or low for 7-8 hours.

  4. Remove the pork and roughly chop it. (Or you can shred it if you prefer.)

  5. Add peanut butter to the sauce in the slow cooker and whisk to combine.

  6. Return pork to the slow cooker, stir to get it covered in the sauce, and let it sit on warm for at least 10 minutes.

  7. Squeeze fresh lime juice over the pork and serve with rice and desired toppings.

Recipe Notes

I use a boneless pork loin here, but you could substitute pork tenderloin. You'll probably need to shred it, rather than cut it into chunks, after it's cooked.

Use tamari or a gluten-free soy sauce to make this recipe gluten free.

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