Slow cooker Thai pork

A saucy pork mixture with red peppers and pineapple served on top of rice in a white platter with a bunch of fresh cilantro to the side as garnish.

4.39 from 18 votes

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!

Prep Time10

Cook Time6 10

Total Time6 20

Yield: 4 servings

Ingredients

1 ½ lbs. boneless pork loin, trimmed
1 medium red bell pepper, sliced
¼ cup low-sodium soy sauce
3 tablespoons rice wine vinegar
2 cloves garlic, minced
½ teaspoon red pepper flakes
½ teaspoon ground ginger
¼ cup peanut butter
1 tablespoon fresh lime juice

For serving:

Steamed brown rice or brown basmati rice
Toppings: sliced green onions, chopped peanuts, diced pineapple, sriracha sauce

Instructions

Place pork and bell pepper strips in insert of slow cooker.
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.
Cover and cook on high for 4 hours or low for 7-8 hours.
Remove the pork and roughly chop it. (Or you can shred it if you prefer.)
Add peanut butter to the sauce in the slow cooker and whisk to combine.
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.
Squeeze fresh lime juice over the pork and serve with rice and desired toppings.

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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.

Nutrition

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