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Monday, August 8, 2011

RECIPE: Thai Style Shredded Pork

A variation on the traditional pulled pork with an Asian flair.

This Thai style dish is easy to make and tastes terrific served over jasmine rice or Thai rice noodles. (NOTE: if peanuts will put you in the hospital... probably don't eat it.)

2 medium sweet red bell peppers (julienned)
4 greens onions (sliced)
1/2 cup chopped unsalted peanuts
1/4 cup creamy peanut butter
1/3 cup teriyaki sauce, low sodium
3 tablespoons rice vinegar
2 cloves of garlic, minced
1/2 teaspoon crushed red pepper flakes
1 3-4lb. pork butt (often called Boston Butt - you could also use a shoulder if you'd like)
  • place the peppers in the slow cooker
  • place pork butt on peppers, fat side down
  • combine garlic, teriyaki sauce, and vinegar in bowl and mix well
  • pour liquid over roast
  • sprinkle pepper flakes over roast
  • cook on LOW for 8 hours (or until tender)
  • remove meat from heat
  • shred meat with two forks
  • reserve 2 cups of the cooking liquid in the slow cooker (skim off the fat)
  • stir peanut butter into the liquid and mix until completely blended
  • place the shredded pork back into the slow cooker
  • cook on low until heated throughout
  • serve over rice or noodles
  • use the chopped peanuts and green onions as garnish

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