Ingredients
2 medium sweet red peppers, julienned1 boneless pork shoulder butt roast (3 pounds)1/3 cup reduced-sodium teriyaki sauce3 tablespoons rice vinegar2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1/4 cup creamy peanut butter4 cups hot cooked rice1/2 cup chopped unsalted peanuts4 green onions, sliced
Preparation
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.
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.
Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.
