Asian Peanut Butter Pork

This recipe came from my friend, Amy. YUM! I used boneless pork chops for this instead of tenderloin since they were on sale. The meat was so tender it just fell apart. The next day, I shredded up the leftovers (not hard since it was falling apart already!) and put it on whole wheat buns. It was like an Asian pulled pork sandwich.

1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)


Whisk brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. (Next time I may use the blender since it took a while to get the peanut butter to incorporate. Or you could melt the peanut butter slightly in the microwave)

Put the pork and sauce into a gallon sized freezer bag and freeze flat.

Thaw overnight in the refrigerator.

Use a 4-6 quart crock pot. Put onion slices into the bottom of your crock pot. Put the pork on top. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crock pot to allow the other side to soak up the peanut buttery goodness. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.