- 25 mins
- 505 mins
4.6/5
(8 Votes)
Ingredients
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2 inch cubes
- 2 medium parsnips, peeled and sliced
- 1 small sweet red pepper, thinly sliced
- 1 cup chicken broth
- 1/4 cup reduced-sodium teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup creamy peanut butter
- Hot cooked rice, optional
- 2 green onions, chopped
- 2 tablespoons chopped dry roasted peanuts
Preparation
Step 1
In a 3-qt. slow cooker, combine the first ten ingredients. Cover and cook on low for 8-10 hours or until pork is tender. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts.
You'll also love
-
Watermelon and Tomato Skewers 4.6/5 (8 Votes) -
Cauliflower Spanish "Rice" 4.6/5 (10 Votes)
You'll also love
-
Italy - Tuscan Poplette of Veal... 4.6/5 (8 Votes) -
Asparagus Bacon Bundles 4.6/5 (10 Votes)