Slow Cooker Thai Pork with Rice

Slow Cooker Thai Pork with Rice


"Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family's favorite dish. For extra spicy tastes, serve Thai garlic chile paste on the side."


8 h 10 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper 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 green onions.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 102 Ratings


Excellent! Everyone liked it from kids to grandma. Made a few changes: 1. At the start: 1.5x the vinegar and teriyaki to make more sauce; added 1/8 C lime juice, 2T sesame oil, 1/4 t lemon pee...

I think this recipe suffers from an identity crisis. There is nothing "Thai" about this dish. Teriyaki, a Japanese sauce, is combined with peanut butter to emulate satay-style pork. But that ...

Good! I had to substitute low-sodium soy sauce for the teriyaki (thought I had some but I didn't). Also used skinny pork chops and didnt' shred them. Added some lime juice, and fresh lime sli...

This is my husband's favorite recipe. Be sure and thoroughly stir the peanut butter into the drippings left in the pan. It works best when the drippings are still hot. Then add the pork shreds b...

Really good. I did make a some of changes though. I used a 2lb roast with some ginger-garlic paste, adding no vegetables. At the end I stir-fried the peppers and some julienned (matchstick)carro...

My husband and I really enjoyed this recipe yesterday. While we did find it under-spiced for our tastes, we by NO means found it bland or flavor-less. We just added in our own extra red pepper,...

Next time, I will add red bell pepper later in the cooking. There was nothing left of these vegetables. Also will add more red pepper and probably some Thai chilli paste, as I thought it was a...

Very successful dish! The meat and rice seemed plain so I added a side of stir-fry napa cabbage, carrots, and onion done "fake pad thai" style (ketchup, vinegar, sugar. I'll make this again.

This had a nice flavor, but there was almost too much going on - too rich. I put chopped peanuts and cilantro on top and it made it much better. The green of the cilantro really helped to cut ...