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