2 lbs. boneless pork loin, trimmed and cut into 4 pieces 1/2 cup Asian sweet chili sauce 2 Tbs. soy sauce 2 Tbs. rice vinegar 3 cloves garlic, minced 1/3 cup creamy peanut butter 2-3 cups cooked brown rice 1/2 cup scallions, chopped, for garnish 1/2 cup honey roasted peanuts, chopped, for garnish
Coat the slow cooker with non-stick spray; add pork, chili sauce, soy sauce, rice vinegar, and garlic in the cooker. Cover and cook on low for 7-8 hours or until the pork is fork-tender and shreds easily. Remove pork from the slow cooker and dice or shred. Add the peanut butter to sauce in the slow cooker and stir to combine. Return the shredded pork to the slow cooker and toss to coat evenly in prepared sauce. Serve in shallow bowls over warm rice, topped with scallions and peanuts.