Slow Cooker Shredded Thai Pork with Rice

    Slow Cooker Shredded Thai Pork with Rice


    102 people made this

    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.

    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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