Slow Cooker Thai Pork

5 from 1 vote

This pork dish is reminiscent of Thai satay. Serve it with green beans or broccoli and even a few kelp noodles or cauliflower rice, if you like.

Course Main Course

Cuisine Thai

Keyword asian, dairy-free, easy, egg-free, nightshade-free, pork, slow cooker, Thai

Prep Time 10

Cook Time 4

Total Time 4 30

Servings

Calories 437kcal

Author Jenny Ross

2 pounds pork loin cut into 4 pieces (or pork loin chops)
1/2 cup low sodium soy sauce gluten-free (full sodium will be too salty) or coconut aminos
3 tablespoons monk fruit powdered (use half the monk fruit if you are using coconut aminos or leave it out altogether if you don’t like sweet)
1/2 teaspoon fresh ginger finely grated
4 tablespoons rice vinegar
1 teaspoon sriracha optional, leave out if nightshade free
4 cloves garlic minced
1/4 cup crunchy peanut butter or almond butter if avoiding peanuts
2 cups green beans or broccoli florets
1/4 cup chopped green onions optional
1/4 cup chopped roasted peanuts or almonds optional, for garnish
2 limes for garnish

Get Recipe Ingredients

Grease a slow cooker with coconut oil. Place the pork into the slow cooker then add the soy sauce, monk fruit, ginger, vinegar, garlic, and sriracha, if using. Cover and cook on low for 3-5 hours, or until tender.
Remove pork set aside. Add in the peanut (or almond) butter and stir until combined. Add in the green beans and add back the pork and cook for another 10 minutes, or until vegetables are tender. Serve with green onions and additional nuts, and lime wedges if using.

You can also make this with boneless skinless chicken thighs, in which case cook on low for 8 hours.