Categories: Crockpot

Ingredients

• One 2-pound boneless pork loin, trimmed of fat and cut into 4 pieces
• 2 large red bell peppers, seeded and cut into strips
• 1/2 cup prepared teriyaki sauce
• 2 tablespoons rice vinegar
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup creamy peanut butter
• 1/2 cup chopped green onions (white part and some of the green)
• 1/4 cup chopped dry-roasted peanuts
• 2 limes, cut to make 8-12 wedges

Directions

1. Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes and garlic in the slow cooker. Cover and cook on low until pork is fork tender, 8 to 9 hours

2. Remove pork from cooker and coarsely chop. Add the peanut butter to the liquid in the cooker; stir well to dissolve the peanut butter and blend with the liquid to make the sauce. I also added a touch of honey Return the pork to the sauce and toss to coat the meat evenly.

3. Serve in shallow bowls over hot jasmine rice and sprinkle each serving with some of the green onions and peanuts; pass the lime wedges

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