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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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My DH and I liked this a lot. It was easy to fix, too, which is always a bonus. Ingredients:
1 boneless pork shoulder, cut into 1-1/2-inch cubes (3-4 lbs) |
2 medium parsnips, peeled and sliced |
1 small red pepper, thinly sliced |
1 cup chicken broth |
1/4 cup low-sodium teriyaki sauce |
2 tablespoons rice vinegar |
1 tablespoon minced fresh ginger |
1 tablespoon honey |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1/4 cup creamy peanut butter |
4 cups hot cooked rice (optional) |
2 green onions, chopped |
2 tablespoons chopped dry roasted peanuts |
Directions:
1. In a slow-cooker, combine the first 10 ingredients.
2. Cover and cook on low for 8-10 hrs, on high 4-5 hours.
3. Skim fat; stir in peanut butter.
4. Serve with rice, if desired; top with onions and peanuts.
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