About this recipe:This Thai-inspired pork dish is made in a slow cooker. A pork shoulder joint is cooked with peppers, garlic, teriyaki sauce, rice wine vinegar and crushed chillies, then stirred with peanut butter and served with rice.
1 (1.35kg) pork shoulder roast
2 red peppers, finely sliced
2 teaspoons finely chopped garlic
5 tablespoons teriyaki sauce
3 tablespoons rice wine vinegar
1/2 teaspoon crushed chillies
550g uncooked long grain white rice
1.5 litres water
4 tablespoons unsalted peanut butter
150g unsalted peanuts, chopped
1 bunch spring onions, sliced
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Method Prep:10min › Cook:8hr › Ready in:8hr10min
Place the pork roast, red peppers, garlic, teriyaki sauce and rice wine vinegar in a slow cooker. Sprinkle with crushed chillies.
Cover and cook 8 hours on Low.
In a saucepan, bring the rice and water to the 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 spring onions.