Easy Crockpot Thai Pork Recipes

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SLOW COOKER THAI PORK



Slow Cooker Thai Pork image

This simple crock pot recipe is a perfect comfort food. Thai pork is a great fix for when you don't want takeout. Enjoy all the flavor at a fraction of the cost!

Provided by Michelle

Categories     main dish

Time 6h17m

Number Of Ingredients 14

2 tablespoons oil
2 pounds pork loin
1 red or yellow bell pepper, chopped
4 cloves garlic, minced
1/3 cup soy sauce
2 tablespoons fish sauce
3 tablespoons rice wine vinegar
2 tablespoons Asian sweet seasoning sauce (mirin)
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1/2 teaspoon red pepper flakes
2 carrots, julienned
3 green onions, sliced
1 lime, optional

Steps:

  • Sear pork on all sides in a large pan with the oil over medium high heat.
  • Add pork to crock pot.
  • Deglaze pan with 1/4 cup water, scraping up any browned bits. Add to the crock pot.
  • Mince garlic, and add to slow cooker, as well.
  • In a small bowl, mix together brown sugar, soy sauce, fish sauce, sweet seasoning, and rice vinegar. Pour over pork and set your slow cooker to low.
  • Cook on low for 6-8 hours.
  • When there is about a half hour remaining, chop pepper and add to crock pot.
  • When the cooking is complete, remove pork from crock pot and gently shred.
  • Add peanut butter and red pepper flakes to crockpot and stir into the juices. Replace the shredded pork and stir until coated. Leave on low heat.
  • Peel and julienne carrots, and slice green onions thinly on the bias.
  • Serve the pork over rice, and top with carrots and green onions. Optional: squeeze lime wedges over each serving.
  • Store leftovers in fridge for up to 3 days in a tightly sealed container.

Nutrition Facts : Calories 353 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2281 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

SLOW COOKER THAI PEANUT PORK



Slow Cooker Thai Peanut Pork image

This is a easy pork dish that your whole family will enjoy.

Provided by Justin McCraven

Categories     World Cuisine Recipes     Asian     Thai

Time 8h30m

Yield 8

Number Of Ingredients 10

2 red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
½ cup teriyaki sauce
¼ cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
½ cup chopped green onions
¼ cup chopped roasted peanuts
2 limes, cut into wedges

Steps:

  • Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
  • Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
  • Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 9.8 g, Cholesterol 36.1 mg, Fat 10.8 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 2.7 g, Sodium 787.6 mg, Sugar 5.1 g

SLOW COOKER THAI PORK



Slow cooker Thai pork image

Slow cooker Thai pork takes just a few minutes to prep and comes out with tender chunks of pork and a rich, delicious peanut sauce!

Provided by Kathryn Doherty

Categories     Main dishes

Time 6h20m

Number Of Ingredients 11

1 1/2 lbs. boneless pork loin, trimmed
1 medium red bell pepper, sliced
1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/4 cup peanut butter
1 tablespoon fresh lime juice
Steamed brown rice or brown basmati rice
Toppings: sliced green onions, chopped peanuts, diced pineapple, sriracha sauce

Steps:

  • Place pork and bell pepper strips in insert of slow cooker.
  • In a separate bowl, whisk together the soy sauce, vinegar, garlic, red pepper flakes and ground ginger. Pour over the pork and peppers in the slow cooker.
  • Cover and cook on high for 4 hours or low for 7-8 hours.
  • Remove the pork and roughly chop it. (Or you can shred it if you prefer.)
  • Add peanut butter to the sauce in the slow cooker and whisk to combine.
  • Return pork to the slow cooker, stir to get it covered in the sauce, and let it sit on warm for at least 10 minutes.
  • Squeeze fresh lime juice over the pork and serve with rice and desired toppings.

Nutrition Facts : Calories 538 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 52 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 767 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

SLOW COOKER THAI PORK WITH PEPPERS



Slow Cooker Thai Pork with Peppers image

Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 5h30m

Yield 4

Number Of Ingredients 9

1 cup chicken broth
⅓ cup soy sauce
⅓ cup creamy peanut butter
3 tablespoons honey
6 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon crushed red pepper flakes
2 red bell peppers, thinly sliced and cut into bite-size lengths
1 pound boneless pork chops

Steps:

  • Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 24.6 g, Cholesterol 36.2 mg, Fat 15.4 g, Fiber 3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 1325 mg, Sugar 17.8 g

SLOW COOKER THAI STYLE PORK



Slow Cooker Thai Style Pork image

This quick and flavorful slow cooker Thai pork is every bit as good as take out and every bit as easy! It is full of tender chicken, sweet red peppers, and rich peanut flavors that make the perfect topping for a bed of jasmine rice.

Provided by Kimber

Categories     Dinner

Time 6h10m

Number Of Ingredients 7

3 lb pork roast
2 sweet bell peppers (red, orange or yellow) (cut into strips)
1/2 cup teriyaki sauce
2 tbsp rice wine vinegar
6 cloves garlic (minced)
2 tsp red pepper flakes (optional)
1/4 cup creamy peanut butter

Steps:

  • Trim any large pieces of fat from the roast, then place the pork, bell peppers, teriyaki sauce, vinegar, garlic and red pepper flakes in a crock pot on low for 7-8 hours. or high for 5-6 hours.
  • After it has cooked, use a fork to shred the pork and remove about half of the juices in the slow cooker. Add back in the shredded pork and the peanut butter and stir until combined.
  • Serve over jasmine rice (or whatever rice you prefer) and top with any combination of the toppings that you prefer. Enjoy!

Nutrition Facts : Calories 404 kcal, Carbohydrate 10 g, Protein 56 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 1094 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SLOW-COOKER THAI ORANGE PORK LO MEIN



Slow-Cooker Thai Orange Pork Lo Mein image

Perk up a pork roast with Asian seasonings and veggies...and the result is a simply delicious slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 5

Number Of Ingredients 14

1 lb boneless center-cut pork loin roast, cut into 3/4-inch pieces
1 large onion, halved lengthwise, cut 12 wedges
1 red bell pepper, cut into bite-size strips
2 medium carrots, sliced (1 cup)
3 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1/2 cup orange juice
1/2 cup orange marmalade
1 1/2 teaspoons chili puree
2 tablespoons fresh lime juice
1 tablespoon cornstarch
1 teaspoon salt
4 oz fresh snow pea pods (1 cup), strings removed
3 cups hot cooked lo mein noodles or linguine

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix pork, onion, bell pepper, carrots, garlic, gingerroot, orange juice, marmalade and chili puree.
  • Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
  • In small bowl, mix lime juice, cornstarch and salt. Stir cornstarch mixture and pea pods into pork mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 15 minutes longer or until pea pods are crisp-tender. Serve with noodles.

Nutrition Facts : Calories 450, Carbohydrate 52 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g

SLOW-COOKER THAI STYLE RIBS



Slow-Cooker Thai Style Ribs image

These tender slow cooked pork ribs are coated in a tangy Thai style sweet-sour sauce - a mouthwatering Asian dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 14h10m

Yield 6

Number Of Ingredients 8

3 1/2 lb pork baby back ribs, cut in half across bones
1 can (11.5 oz) frozen orange-pineapple-apple juice concentrate, thawed
3/4 cup soy sauce
1/4 cup finely chopped fresh cilantro
1/4 cup creamy peanut butter
2 tablespoons finely chopped gingerroot
1 clove garlic, finely chopped
2 teaspoons sugar

Steps:

  • Place ribs in large shallow dish or resealable freezer plastic bag.
  • In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
  • Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
  • In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

Nutrition Facts : Calories 860, Carbohydrate 14 g, Fat 3, Fiber 1 g, Protein 46 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 950 mg

SLOW-COOKER PAD THAI



Slow-Cooker Pad Thai image

I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

3 boneless skinless chicken breast halves (5 to 6 ounces each)
1/4 cup packed brown sugar
1/4 cup lime juice
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon fish sauce or additional soy sauce
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked Asian lo mein noodles
2 teaspoons butter
2 large eggs, beaten
3 green onions, thinly sliced
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.

THAI-STYLE PEANUT PORK



Thai-Style Peanut Pork image

My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 8 servings.

Number Of Ingredients 10

2 medium sweet red peppers, julienned
1 boneless pork shoulder butt roast (3 pounds)
1/3 cup reduced-sodium teriyaki sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
4 cups hot cooked rice
1/2 cup chopped unsalted peanuts
4 green onions, sliced

Steps:

  • Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

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