Ingredients

• 3-pound pork shoulder roast
• 2 red bell peppers, sliced thin
• 2 teaspoons garlic, minced
• 1/3 cup reduced-sodium soy sauce
• 3 tablespoons unseasoned rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 3 cups long grain white rice, uncooked
• 6 cups water
• 1/4 cup unsalted peanut butter
• 8 green onions, sliced 

Preparation

1. Place the pork roast, red bell peppers, garlic, soy sauce and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
2. Cover and cook 8 hours on the low setting.
3. In a pot, bring the rice and water to a boil. Reduce to low heat, cover, and cook 20 minutes.
4. Remove meat from slow cooker and shred.
5. Stir peanut butter into the mixture in the slow cooker.
6. Return shredded meat to slow cooker and mix well.
7. Serve over cooked rice with a sprinkling of green onion.

Helpful hints

• For extra-spicy tastes, serve Thai garlic-chile paste on the side.
• Unseasoned rice vinegar is used because seasoned rice vinegar has added salt and sugar.
• If you are on a lower protein diet reduce the pork portion to match your meal plan or consult your dietitian for advise on portion size.
• Prepare rice in a rice cooker if you have one.