Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2-inch cubes2 medium parsnips, peeled and sliced1 small sweet red pepper, thinly sliced1 cup chicken broth1/4 cup reduced-sodium teriyaki sauce2 tablespoons rice vinegar1 tablespoon minced fresh gingerroot1 tablespoon honey2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1/4 cup creamy peanut butterHot cooked rice, optional2 green onions, chopped2 tablespoons chopped dry roasted peanuts
Preparation
In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until pork is tender, 8-10 hours. Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts.
