Slow Cooker Thai Peanut Pork with Bell Peppers and Snow Peas
Tender shredded pork loin simmered in a savory-sweet teriyaki and peanut sauce with crisp bell peppers and snow peas. This easy slow cooker meal combines Asian-inspired flavors with creamy peanut butter for a rich, satisfying dish. The pork becomes fall-apart tender after hours of slow cooking, while the vegetables retain their vibrant crunch. Perfect for busy weeknights when you want restaurant-quality Thai flavors without the fuss. Serve over rice or noodles and top with fresh green onions, roasted peanuts, and lime wedges for a complete meal that's both comforting and exotic.
Ingredients
- 2 pound pork loin
- 1 cup low-sodium teriyaki saucesoy sauce + brown sugar3/4 cup soy sauce + 1/4 cup brown sugarflavoradds glutenadds soy
less sweet, more salty
Full guide → - 4 tablespoons rice vinegar
- 2 teaspoons chili sauce
- ½ teaspoon ground ginger
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 cups snow peas
- ⅝ cup creamy peanut butter
- 1 cup green onions, chopped
- ½ cup roasted peanuts, chopped
- 2 limes, cut into wedges
- cooked rice or rice noodles
Instructions
- 1
Lightly grease slow cooker with non-stick cooking spray and place pork loin inside
- 2
Stir together teriyaki sauce, rice vinegar, chili sauce, ginger and garlic in medium bowl
- 3
Pour teriyaki mixture over pork loin, cover and cook on low for 4-5 hours
- 4
Remove pork from slow cooker and shred with two forks
- 5
Whisk peanut butter into the juices in the slow cooker
- 6
Return shredded pork to slow cooker along with sliced peppers and snow peas
- 7
Cook for 30-60 minutes more until vegetables are tender but still crisp
- 8
Serve over rice or noodles garnished with green onions, peanuts and lime wedges
Tips
Trim excess fat from pork loin before cooking to prevent the sauce from becoming too greasy.
Add vegetables during the last hour to maintain their crisp texture and vibrant color.
Taste the sauce before serving and adjust with extra chili sauce for heat or lime juice for brightness.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Sauce may thicken when cold.
Can prepare sauce mixture up to 24 hours ahead. Pork can be cooked and shredded 1 day in advance.
Best served immediately over rice or noodles while hot. Provide lime wedges on the side.
Common Mistakes
Don't skip greasing the slow cooker to prevent sticking
Don't overcook vegetables to avoid mushy texture
Whisk peanut butter thoroughly to prevent lumps in sauce
Substitutions
less sweet, more salty
Full guide →FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works well and adds extra texture. You may need to whisk more vigorously to incorporate it smoothly into the sauce.
What if I don't have a slow cooker?
You can make this in a Dutch oven. Sear the pork first, then add sauce and braise covered at 325°F for 2-3 hours until tender.
How long will leftovers keep in the refrigerator?
Stored in an airtight container, leftovers will keep for 3-4 days. Reheat gently and add a splash of water if the sauce has thickened too much.