Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.62 Kcal (1795 kJ) | ||
| Calories from fat | 170.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19g | 29% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 318.96mg | 13% | |
| Potassium | 883.7mg | 19% | |
| Total Carbs | 24.06g | 8% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 40.87g | 82% | |
| Vitamin C | 39.3mg | 66% | |
| Iron | 3.4mg | 19% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.45 Kcal (559 kJ) | ||
| Calories from fat | 53.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 29% | |
|---|---|---|---|
| Cholesterol | 31.77mg | 34% | |
| Sodium | 99.31mg | 13% | |
| Potassium | 275.14mg | 19% | |
| Total Carbs | 7.49g | 8% | |
| Sugars | 1.34g | 17% | |
| Dietary Fiber | 1.14g | 15% | |
| Protein | 12.73g | 82% | |
| Vitamin C | 12.2mg | 66% | |
| Iron | 1.1mg | 19% | |
| Calcium | 14.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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