Reviewed: Jan. 27, 2008

Pretty Tasty. I will add about a 1/2 cup of Shriracha sauce next time, to add some spice.

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Jennifer

Cooking Level: Beginning

Home Town: Alexandria, Virginia, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Nov. 29, 2007

I actually thought this was better before I added the peanuts and the peanut butter. Is that crazy or what? Totally changed the dish in my mind but not for the better.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Aug. 13, 2007

This just didn't do it for us. The peanut butter made it too rich and covered up the other flavors too much. I rated a 2, DH said it could be a 4 with some work, thus the 3 rating. Thanks for the recipe anyway.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jun. 18, 2007

Great! I added even more spice than it called for since I am a Texas girl and used to heat.

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jennwhitehead

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Mar. 13, 2007

This turned out great! I only had pork tenderloin (not shoulder roast) but it worked just fine. It turned out really tender. It wasn't quite as spicy as I expected, which I was kind of disappointed with, but it went over well with my family, including my sis, who tends to be on the picky side.

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Laura

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 20, 2006

Very successful dish! The meat and rice seemed plain so I added a side of stir-fry napa cabbage, carrots, and onion done "fake pad thai" style (ketchup, vinegar, sugar. I'll make this again.

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lafr

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Reviewed: Oct. 16, 2006

I think this recipe suffers from an identity crisis. There is nothing "Thai" about this dish. Teriyaki, a Japanese sauce, is combined with peanut butter to emulate satay-style pork. But that needs to be grilled for best effect. In order to give it more of a Thai flavor, I added a kaffir lime leaf, a bit of fish sauce instead of the teriyaki, and some shallots. All in all, the taste was okay, but too peanut buttery. And shredded peanut butter pork on rice just felt...wrong. It was tender and pulled very easily, but I think it is more suited to a sandwich or something. Not bad, but I found myself asking "what do I DO with this stuff?"

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VERSTEEG

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Kaohsiung, Kaohsiung, Taiwan

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Reviewed: Oct. 11, 2006

The first time I made this I couldn't find pork shoulder so I used pork butt. Then after using the pork shoulder I then decided to continue to use the butt. It doesn't have a bone all you have to do it cut the strings. I love it!

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alicia conner

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Reviewed: Sep. 19, 2006

I really liked this recipe served with white rice. I did add the peppers at the end of cooking and that worked well.I made a huge batch and froze packets of it for a quick week night dinner!

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Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 10, 2006

Wow, fantastic! Instead of red pepper flakes, we used Thai garlic chile sauce (about 1 tsp). I also used a bit of cornstarch to thicken. We ate it the first night over rice, and the next night on buns like BBQ. I froze the leftovers, and am looking forward to a tasty, quick meal in the future.

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librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Sep. 8, 2006

Quite bland. I ended up getting rid of the majority of it.

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tocat83

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 24, 2006

My husband and I really enjoyed this recipe yesterday. While we did find it under-spiced for our tastes, we by NO means found it bland or flavor-less. We just added in our own extra red pepper, hot sesame oil, and teriyaki or soy sauce to suit our own tastes. If you were serving this for a mixed crowd - this is definitely the way to go - as you don't know who is spice-adverse. I must say though, that I didn't measure my PB exactly - so I may have used a bit more than the recipe called for. Also, after the pork cooled for a bit in the slow cooker - the peanut butter flavor really hit it's peak and it was wonderful! Next time I make it - I think I will leave a bit more time for the shredded pork to cook in the juices and then SLIGHTLY cool in the slow cooker before serving. I am looking forward to leftovers tonight.

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Apr. 2, 2006

This was pretty good. A change from the same old fair. Thanks

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 25, 2006

I thought this was really good. I doubled the teriyaki, peanut butter and vinegar to make extra sauce, and added garlic. I also stir-fried the peppers and some carrots separately to add as kind of a side dish. It was easy and cheap. I think it's important to use a quality teriyaki since that is where all the flavor comes from.

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JHOLLYBERRY

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Reviewed: Feb. 17, 2006

This was okay. Although I like all the things that went into it, the taste got to me, and I ended up throwing half of it out. I wouldn't make it again.

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Fâché

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 12, 2006

Excellent! Everyone liked it from kids to grandma. Made a few changes: 1. At the start: 1.5x the vinegar and teriyaki to make more sauce; added 1/8 C lime juice, 2T sesame oil, 1/4 t lemon peel at beginning of roast. 2. I added the red pepper 1 hr before the end of the roast. 3.At the end of the roast period, upped peanut butter to 1/2 cup and added 1 T hot sauce and about 3-4 T brown sugar (to taste) with the peanut butter.

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SUSAN_LINDBERG

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Reviewed: Feb. 12, 2006

It's okay - but nothing terrific. Very easy.

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JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Feb. 11, 2006

This was very tasty, moist and tender. I would add more flavor to the sauce by adding additional teriyaki.

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KIMC35

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Reviewed: Feb. 4, 2006

Fabulous! Thanks for sharing!

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Delish Nutrish

Cooking Level: Expert

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Reviewed: Jan. 30, 2006

We're not the biggest fans of pork sholder but there was one taking up room in the freezer so I tried this out. I was impressed with how tasty it came out (with some cilantro sprinkled on top) and how easy it was to make!

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SMACNAB

Home Town: Halifax, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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Slow Cooker Thai Pork with Rice

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