This recipe was the best thing I’ve made in a long time. Like, I’d go to a restaurant and pay for it good! I’m adding it to my clean eating recipes because it meets my personal 80/20 clean guideline. I aim for at least 80% clean eating every day. That leaves me a little wiggle room to add in some of my favorites. The Teriyaki sauce in this recipe is the only ingredient I wouldn’t consider clean.
My family ate the pork over rice, but I ate it on top of a salad with rice vinegar for dressing. It was awesome! I hope you enjoy it as much as we did.
Clean Eating Crockpot Thai Pork
- One 2 lb. boneless pork loin or pork roast
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1/2 cup prepared Teriyaki sauce
- 2 T. rice vinegar
- 1 tsp. red pepper flakes
- 3 cloves garlic
- 3 T. creamy peanut butter
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onion
- Place pork, Teriyaki sauce, rice vinegar, garlic, and red pepper flakes in crockpot.
- Cook on low for 6-8 hours.
- Remove meat from the crockpot and shred.
- Stir peanut butter into the remaining liquid.
- Add sliced peppers, and return meat to crockpot.
- Cook approximately 30 minutes until peppers are slightly cooked, but still crisp.
- Just before serving, stir in green onion and cilantro.
- Can be served over rice, in lettuce wraps, or on top of salad.