yosamanthrax: I should have shared the recipe originally, but I was too busy eating. Thai Pork Stew, taken from the Cooking Light Slow Cooker Cookbook: 2 pounds pork loin, cut into 4 chunks 2 cups julienned red bell peppers 1/4 cup teriyaki sauce 2  tablespoons rice or white wine vinegar 1  teaspoon  crushed red pepper 2  garlic cloves, minced 1/4 cup creamy peanut butter (I used light) Put everything into your crock pot EXCEPT for the peanut butter.  Cook on high for one hour, then turn it on low and cook for 6 more hours.  Stir the pork constantly and it will “shred” on its own.  When it is done, stir in the peanut butter.  Serve on top of rice, and top it off with lime juice, diced green onions and dry roasted peanuts.  Do not, do not, do not skip the lime juice and the onions.

yosamanthrax:

I should have shared the recipe originally, but I was too busy eating.

Thai Pork Stew, taken from the Cooking Light Slow Cooker Cookbook:

  • 2 pounds pork loin, cut into 4 chunks
  • 2 cups julienned red bell peppers
  • 1/4 cup teriyaki sauce
  • 2  tablespoons rice or white wine vinegar
  • 1  teaspoon  crushed red pepper
  • 2  garlic cloves, minced
  • 1/4 cup creamy peanut butter (I used light)

Put everything into your crock pot EXCEPT for the peanut butter.  Cook on high for one hour, then turn it on low and cook for 6 more hours.  Stir the pork constantly and it will “shred” on its own.  When it is done, stir in the peanut butter.  Serve on top of rice, and top it off with lime juice, diced green onions and dry roasted peanuts.  Do not, do not, do not skip the lime juice and the onions.