Jennifer from Down Home South Jersey asked me to do a guest post on her site. She wanted me to write up a recipe involving fresh, Jersey produce. Corn is one of the big things in season right now (along with peaches, yummmm). So, I came up with a delicious recipe, that she posted today. I know a few of you guys are from the South Jersey area. You should go check out her blog, follow her, and always know what’s happening in the area!
Also, I was looking at our stats and noticed that someone posted about how awesome my strawberry shortcake muffins are. They really are delicious. So, you should all make them. My friend Megan made them last week, I think, but used peaches instead. Oh, guys, I don’t even know how to properly describe how amazing they were!
Now onto today’s recipe! I found this one on a blog that I follow, Domestic Superhero. I’ve made some of her recipes in the past, Chive Mustard Chicken with Sugar Snap Peas is my favorite, but I always forget to take photos.
This time, I made Crock Pot Thai-Peanut Pork and remembered the stupid camera! So, here’s an amazingly delicous recipe, reposted with permission. Just don’t forget to follow her. I promise her stuff is delicious!
Crock Pot Peanut Thai Pork
3 Bell Peppers
2 lbs Boneless Pork Roast, Seeded and Cut Into Strips
1/2 Cup Teriyaki Sauce
2 Tbsp Rice Vinegar
1 tsp Red Pepper Flakes (Adjust To Taste)
2 Cloves Garlic, Minced
1/2 Cup Creamy Peanut Butter
Either line your crock pot or spray it with cooking spray. Put the bell peppers and pork in the crock pot.
Pour teriyaki sauce, vinegar, garlic, and pepper flakes over top.
Cook on high for 4-5 hours or low for 8-9.
Remove pork from crock pot. Whisk peanut butter into sauce until smooth.
Shred the pork and return it to the crock pot.
Cook for another 10 minutes and enjoy!
I served mine over some rice. It was amazing. You could also do pulled pork style sandwiches with this! That would be awesome!