Slow Cooker Shredded Thai Pork with Rice

    8 hours 10 minutes

    Shredded pork and rice with a Thai flavour. Perfect for the slow cooker. Our family's favourite dish. For extra spicy tastes, serve Thai garlic chilli paste on the side.

    108 people made this

    Serves: 12 

    • 1 (1.5Kg) pork shoulder roast
    • 2 red capsicums, julienned
    • 2 teaspoons minced garlic
    • 1/3 cup (65ml) salt-reduced teriyaki sauce
    • 3 tablespoons (60ml) rice wine vinegar
    • 1/2 teaspoon red chilli flakes
    • 3 cups (425g) uncooked long grain white rice
    • 6 cups (1.5L) water
    • 1/4 cup (65g) unsalted peanut butter
    • 1 cup (115g) chopped unsalted peanuts
    • 1 bunch spring onions, sliced

    Preparation:10min  ›  Cook:8hours  ›  Ready in:8hours10min 

    1. Place the pork roast, red capsicums, garlic, teriyaki sauce and rice wine vinegar in a slow cooker. Sprinkle with chilli flakes.
    2. Cover and cook 8 hours on Low.
    3. In a pot, bring the rice and water to a boil. Reduce heat to low, cover and cook 20 minutes.
    4. 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.

    Gluten Free

    For Gluten free options, ensure you use the Wheat free Teriyaki Sauce.

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    Reviews in English (85)


    Excellent! Everyone liked it from kids to grandma. Made a few changes: 1. At the start: 1.5x the vinegar and teriyaki to make more sauce; added 1/8 C lime juice, 2T sesame oil, 1/4 t lemon peel at beginning of roast. 2. I added the red pepper 1 hr before the end of the roast. 3.At the end of the roast period, upped peanut butter to 1/2 cup and added 1 T hot sauce and about 3-4 T brown sugar (to taste) with the peanut butter.  -  12 Feb 2006  (Review from Allrecipes USA and Canada)


    I think this recipe suffers from an identity crisis. There is nothing "Thai" about this dish. Teriyaki, a Japanese sauce, is combined with peanut butter to emulate satay-style pork. But that needs to be grilled for best effect. In order to give it more of a Thai flavor, I added a kaffir lime leaf, a bit of fish sauce instead of the teriyaki, and some shallots. All in all, the taste was okay, but too peanut buttery. And shredded peanut butter pork on rice just felt...wrong. It was tender and pulled very easily, but I think it is more suited to a sandwich or something. Not bad, but I found myself asking "what do I DO with this stuff?"  -  16 Oct 2006  (Review from Allrecipes USA and Canada)


    Good! I had to substitute low-sodium soy sauce for the teriyaki (thought I had some but I didn't). Also used skinny pork chops and didnt' shred them. Added some lime juice, and fresh lime slices on the side when we ate. Made brown rice instead of white.  -  15 Dec 2005  (Review from Allrecipes USA and Canada)