Place the pork roast, red capsicums, garlic, teriyaki sauce and rice wine vinegar in a slow cooker. Sprinkle with chilli flakes.
Cover and cook 8 hours on Low.
In a pot, bring the rice and water to a boil. Reduce heat to low, cover and cook 20 minutes.
Remove meat from slow cooker and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and spring onions.
For Gluten free options, ensure you use the Wheat free Teriyaki Sauce.