Reviewed: Mar. 7, 2005

This was awesome. I used a sirloin pork roast and served with brown rice. If 6 stars were available, I'd rate it a 6! I added 3/4 tsp red pepper flakes instead of 1/2 tsp. My husband told me to hold on to this recipe. We'll be trying it again.

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Reviewer:

RUDY11

Reviewed: Oct. 26, 2004

so good. i made half of the recipe. i also topped it off with a minced hot pepper along with the green onion and peanuts. a keeper.

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Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Sep. 6, 2004

Next time, I will add red bell pepper later in the cooking. There was nothing left of these vegetables. Also will add more red pepper and probably some Thai chilli paste, as I thought it was a bit bland. May try to double the sauce so there is more of it, but this could also be that my slow-cooker cooks at a hotter temp. Overall, a good recipe.

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8 users found this review helpful

Reviewer:

jmh

Reviewed: Aug. 5, 2004

this was very good, i used a bag of frozen bell peppers(red, yellow, green)and onions. came out nice and juicy and plenty of flavor.

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4 users found this review helpful

Reviewer:

FMGRILLO

Reviewed: Jul. 25, 2004

This is my husband's favorite recipe. Be sure and thoroughly stir the peanut butter into the drippings left in the pan. It works best when the drippings are still hot. Then add the pork shreds back in and stir - YUM!!!

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Reviewer:

LAGIRL

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Jul. 3, 2004

I was really enthusiastic about this recipe and it sure smelled good while it was cooking. Although I thought the peanut butter would be the perfect touch (and it was good) I think I am going to try it next time without the peanut butter and just thicken the sauce with cornstarch. I also added a couple of minced serrano chiles, and I think I will add 4 or 5 next time. I barely detected any heat at all even with the 2 I put in.

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