Thai-Style Peanut Pork

• 2 medium sweet red peppers, julienned
• 1 boneless pork shoulder butt roast (3 pounds)
• 1/3 cup reduced-sodium teriyaki sauce
• 3 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup creamy peanut butter
• 4 cups hot cooked rice
• 1/2 cup chopped unsalted peanuts
• 4 green onions, sliced

1. Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices.
3. Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

sweet red peppers, pork shoulder butt roast, teriyaki sauce, rice vinegar, garlic, red pepper, peanut butter, rice, peanuts, green onions

Taken from www.tasteofhome.com/recipes/thai-style-peanut-pork/ (may not work)