So far, I haven't been liking the texture of meat when cooked in the crockpot... This is the first recipe that I really loved. The best part is that the little critics thought the "chicken and the little green balls" were delicious... YEAH BABY! The big critic ate enough for 2 people, so all and all, this was a success :) I'm definitely making this again.
Ingredients
(makes 4 servings)
1 lb pork shoulder, trimmed and cut into 1 inch pieces
1 small onion, halved and sliced
1/2 cup sliced red pepper
1 garlic clove
2 tbsp teriyaki sauce
1 1/2 tbsp white wine vinegar
1/2 tbsp Worcestershire sauce
1 tbsp light soya sauce
3 tbsp light peanut butter
1 cup frozen green beans, thawed *
Directions
- Place all ingredients (but not peanut butter and green beans) into the crockpot and mix.
- Cover and cook on LOW for 6 hours.
- Stir in peanut butter an thawed beans.
- Cook on HIGH for 30 minutes.
- Serve with rice or rice noodle.
* My frozen beans were a mix of grean beans, peas and ademane beans (soya beans).
Nutritional Data
1 serving
8 WWpoints
345.8 cal
21.6 g fat
76 mg cholesterol
11.3 g carbs
2.3 g fiber
3.6 g sugars
25.8 g protein
Posts
oh yay! Thanks for another great recipe! I have all of these items on hand so I will probably make this tomorrow, but with chicken instead (we aren't big pork eaters).
ReplyDeletegreat recipe & I find if you brown the meat prior to putting in the crockpot it helps the texture. I love pork recipes & have a few for the slow cooker & with P-buter as well, thai dish.
ReplyDeleteAunt L
If and when I use the crockpot, its because I don't want to use any other dish or cook anything else... I just want to dump everything in and go! LOL
ReplyDeleteIf not, I much prefer cooking the entire recipe on the stovetop ;)