Slow-cooking meals are a lifesaver for busy moms, and one of my absolute favorites is Slow Cooker Thai Peanut Pork with Red Peppers.
This dish is incredibly easy to prepare, and it makes life so much easier when you’re managing a hectic schedule.
By tossing everything into the slow cooker in the morning, you can go about your day knowing that a delicious, wholesome meal will be ready by dinner time.
It’s a family favorite that’s both flavorful and stress-free, perfect for those busy days when you need a reliable go-to recipe.
Effortless Slow Cooker Thai Peanut Pork with Red Peppers
Every month, without fail, I make this Slow Cooker Thai Peanut Pork with Red Peppers as part of my easy meal plan.
It’s become one of our go-to recipes because it’s so easy and always a hit with my family. The best part? I usually double the batch so I can freeze half for later, making meal prep for another night a breeze.
So, let’s get into making this easy Thai peanut pork!
I like to use a boneless pork shoulder for this dish because it becomes incredibly tender after slow cooking and absorbs the flavors from the delicious sauce.
I cube the pork into roughly 2-inch pieces, which I find helps the meat cook evenly and soak up all those amazing flavors.
Next, I grab a couple of vibrant red bell peppers. Sometimes, I mix and match with yellow or orange peppers just to add a little more color to the dish or because it’s what I have on hand.
After slicing the peppers into strips, I toss them into the slow cooker with the pork.
Now comes the sauce! I combine soy sauce, chunky peanut butter, fresh grated ginger, chicken broth, honey, minced garlic, and a pinch of red pepper flakes.
The peanut butter adds a creamy richness and earthiness, while the ginger and garlic give the dish its signature Thai-inspired flavor.
I pour this mixture over the pork and peppers, making sure everything is well coated.
I set the slow cooker on low and let it work its magic for the next five to six hours.
About an hour before the dish is done, I remove the lid to allow the sauce to thicken up a bit. This is my secret to getting a perfectly textured sauce that clings to the pork and peppers.
When the time is up, I serve the pork over a bed of fluffy white rice (sometimes with green onions now, but not the first time I made this).
Ingredients
- 2 lb. boneless pork
- 2 red bell peppers mix and match other colors if you like
- 1/3 cup soy sauce
- 1/3 cup chunky peanut butter
- 1 tbsp fresh ginger grated
- 1 cup chicken broth or 1 cup water, 1 cube bouillon
- 3 tbsp honey
- 2 cloves of garlic
- ½ tsp red pepper flakes
- green onions cut, optional topping
Instructions
- Toss everything in the crock pot and cook on low for 5 to 6 hours.
- An hour before it is finished, remove the lid so the sauce thickens.
- Serve with white rice.
Nutrition
Recipe Substitutes
As with any recipe, changes can and should be made to tailor the dish to your tastes!
I love this Thai Peanut Pork as is, but I’m happy to make some recommendations for you for new additions or dietary substitutes:
The Meat
If you’re looking to switch up the protein in this recipe, you have a few great options.
Instead of pork shoulder, you could use a leaner cut like pork tenderloin, pork loin, or even pork chops. Just be mindful that these cuts cook faster and could become dry if overcooked.
This would make a very inexpensive Thai pork tenderloin recipe, and that would be a great cut to get on sale!
If you’re in the mood for something different, chicken thighs or breasts work wonderfully, too. They offer a slightly lighter taste while still absorbing all the delicious flavors of the sauce.
For a vegan option, you can swap the pork for a plant-based meat substitute like tofu, tempeh, or a vegan meat crumble. This will still soak up the sauce beautifully and provide a satisfying texture.
The Veggies
Red bell peppers are the star of this dish, but you can easily mix and match them with other bell pepper colors, such as yellow, orange, or green, to add a vibrant variety.
If you want to add more veggies into the mix, consider tossing in some sliced carrots, snap peas, mushrooms, onions, or even broccoli florets.
These additions will not only bulk up the meal but also bring in extra nutrients and textures, making the dish more filling and wholesome.
The Sauce
The peanut sauce is what makes this slow cooker pork truly special, but there are a few ways to tweak it to your taste or dietary needs.
If you need a peanut-free version, swap out the peanut butter for almond butter, cashew butter, or sunflower seed butter—all of which will bring a unique flavor twist to the dish.
For a gluten-free option, you can replace the soy sauce with tamari or coconut aminos, which will still give you that savory depth without compromising on taste.
I also saw a Thai pork chops recipe that called for teriyaki sauce instead of soy sauce, which could be a nice swap to get a lot of flavor. There are some great gluten-free teriyaki sauces.
Lastly, if you’re out of chicken broth, don’t worry—vegetable broth or even water with a bouillon cube will work just fine, maintaining the sauce’s richness.
Serving Suggestions
- Over Rice: The classic way to serve this Thai Peanut Pork is over a bed of fluffy white or jasmine rice. The rice soaks up the rich peanut sauce, making each bite flavorful and satisfying.
- With Noodles: For a twist, serve the pork over cooked rice noodles or even soba noodles. The noodles add a different texture and pair wonderfully with the peanut sauce.
- In Lettuce Wraps: For a lighter option, serve the pork in large lettuce leaves, such as butter lettuce or romaine. The fresh crunch of the lettuce complements the rich, creamy pork.
- With Steamed Vegetables: To balance the meal and add extra nutrients to the plate, add a side of steamed broccoli, snap peas, or carrots.
- On a Salad: Slice the pork thin and serve it over a bed of mixed greens, adding some sliced cucumbers, shredded carrots, and a drizzle of peanut sauce for a hearty salad option.
FAQs
Can I use a different cut of pork?
Yes, you can use pork tenderloin or pork loin if you prefer a leaner cut. However, these cuts may cook faster and could be less tender than pork shoulder.
Can I make this dish in the Instant Pot instead of a slow cooker?
Absolutely! To make this dish in an Instant Pot, use the sauté function to brown the pork first, then add the other ingredients.
Cook on high pressure for about 30 minutes, followed by a natural release.
Can I substitute the peanut butter with something else?
If you have a peanut allergy or just prefer something different, you can substitute peanut butter with almond butter or sunflower seed butter.
The flavor will change slightly, but it will still be delicious.
How spicy is this dish?
The red pepper flakes add a mild level of spice to the Thai peanut pork.
If you prefer more heat, you can increase the amount of red pepper flakes or add a bit of sriracha or chili paste.
Can I add other vegetables to this recipe?
Definitely! This recipe is versatile, and you can easily add other vegetables like carrots, snap peas, or broccoli. Just adjust the cooking time as needed.
Final Thoughts
There you have it—my foolproof Slow Cooker Thai Peanut Pork with Red Peppers.
This dish has become a staple in our household for good reason. It’s easy, it’s flavorful, and it’s incredibly satisfying.
Plus, the ability to double the recipe and freeze half for later makes it a lifesaver on those nights when you just don’t have the energy to cook.
Give it a try, and I’m sure it’ll become a favorite in your home, too. Let me know how it goes down below!
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