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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 480 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder roast	1			403.4676	0.0	89.7602	2.2667
red bell pepper	2		julienned	403.4676	0.0	89.7602	2.2667
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
teriyaki sauce	1/3	cup	low sodium	85.44	14.9376	5.6928	0.0192
rice wine vinegar	3	tablespoons		-	-	-	-
red pepper flake	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
grain white rice	3	cups	uncooked	403.4676	0.0	89.7602	2.2667
water	6	cups		0.0	0.0	0.0	0.0
peanut butter	1/4	cup	unsalted	379.905	13.9126	15.5187	32.2113
peanut	1	cup	chopped unsalted	827.82	23.5498	37.668	71.8904
green onion	1	bunch	sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.