I love peanut sauces…LOVE them! This Thai Chicken Pasta was great, and this Spaghetti with Chicken and Peanut Sauce was mighty tasty as well!
This pork is very flavorful, and please don’t leave out the peanuts, they are the best part!
Crockpot Peanut Butter Pork
1.5-2lbs pork tenderloin (I used 4 boneless chops, about 1.5 lbs)
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
cilantro, chopped (garnish; optional)
1/2-3/4 cup chicken stock
1/2-1 Tbsp Siracha
Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, Siracha and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, add chicken stock, stir. Then flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, cilantro, and serve with lime wedges.