Satay-Style Pork Stew

• 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

1. In a 3-qt. slow cooker, combine the first ten ingredients. Cover and cook on low until pork is tender, 8-10 hours. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts.
2. Before adding toppings, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little broth or water.

pork shoulder butt roast, parsnips, sweet red pepper, chicken broth, teriyaki sauce, rice vinegar, fresh gingerroot, honey, garlic, red pepper, peanut butter, rice, green onions, peanuts

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