Looking for an easy-to-make entrée that will please a crowd? Teriyaki Pork with Peanut Sauce cooks all day and needs no attention until 5 minutes before serving.
This is most certainly the first (and possibly the last) recipe you’ll ever get from me featuring peanut butter. I despise it. In fact, I hate everything that contains peanuts. As a kid, my sandwich order was always “peanut butter and jelly, hold the peanut butter.” It’s hard to believe I’m a Virginian. I’m surprised they continue to let me live here.
In contrast, peanut butter is one of my picky-eater brother’s favorite foods. When his crew came over for dinner last week, I did something I’ve never done before. I purchased peanut butter and actually used it in a recipe.
To be clear, I didn’t eat the peanut butter. My serving of teriyaki pork and sauce was removed from the slow cooker before the disgusting substance was added. I suggest you do the same if you aren’t a peanut butter fan or you’re allergic to peanuts. The pork is equally delicious served simply with the cooking juices. You save some calories, sodium, carbs, and fat too.
Teriyaki Pork Serving Suggestion
Serve the teriyaki pork with stir-fried vegetables like carrots, broccoli, and cauliflower. If you aren’t in the mood to chop, buy some frozen Asian vegetables you can cook in the microwave. Look for brands that contain vegetables only (no sauce) and minimal sodium. If you can afford the carbs, add a small serving of brown rice. If you can’t, try shirataki noodles or cauliflower rice.
Watching sodium? Try to find low-sodium teriyaki sauce (affiliate link). Also pick a brand of rice vinegar that is low in sodium. Skipping the peanut butter will cut back a bit on the sodium too.
Teriyaki Pork with Peanut Sauce (Slow Cooker)
- 5 pounds boneless pork loin roast trimmed of fat and cut into 8 pieces
- 2/3 cup teriyaki sauce
- 1/4 cup rice vinegar
- 2 teaspoons red pepper flakes optional
- 5 cloves garlic minced
- 1/2 cup creamy peanut butter
- 1/2 cup chopped scallions
- 1/4 cup chopped cashews or peanuts
- 2 limes cut into 12 wedges
Coat slow cooker with nonstick cooking spray. Add pork in a single layer if you have room, turning pieces cut side up.
In a small bowl, mix teriyaki sauce, rice vinegar, red pepper flakes (if using), and garlic. Pour over pork in slow cooker. Cover and cook on LOW for 8 to 9 hours.
Remove pork from slow cooker and shred, using two forks. Add peanut butter to liquid in slow cooker and stir until it dissolves. Return pork to slow cooker and toss to make sure all meat gets coated with sauce.
Garnish each serving with scallions, nuts, and a squeeze of lime.
Watching sodium? Try to find low-sodium teriyaki sauce or make your own. Also pick a brand of rice vinegar that is low in sodium.
Allergic to peanuts? Remove some pork and sauce to a bowl before you stir in the peanut butter. Skip the nut garnish.
Nutritional information was calculated with the peanut butter. Without the peanut butter, one serving of the recipe would contain 341 calories, 14g fat (5g saturated), 123mg cholesterol, 773mg sodium, 6g carbs, 0g fiber, 4g sugar, and 43g protein.