This is a slow-cooker recipe you’ll be proud to serve company. The tempting exotic aromas from this Indonesian-inspired roast will ensure no one is late for dinner. Serve with hot cooked rice garnished with chopped cilantro and peanuts, a cucumber salad in rice wine vinaigrette and buttered snow peas.
- 2 pounds pork loin roast (boneless)
- 1 onions (large, sliced)
- 3/4 cup water
- 2 cloves garlic (crushed)
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger root (grated)
- 2 teaspoons toasted sesame oil
- 1 1/2 teaspoons Chinese five-spice powder (Chinese)
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon cayenne
- 2/3 cup peanut butter
- Trim fat from pork. If necessary, cut pork to fit into a 3 1/2- to 4-quart slow cooker. Place onion in cooker. Add meat.
- In a small bowl, combine the water, garlic, soy sauce, ginger, sesame oil, five-spice powder, bouillon granules, and cayenne pepper. Pour mixture over pork.
- Cover and cook on high heat setting 4 to 5 hours or on low heat setting 8 to 10 hours or until pork is tender until internal temperature on a thermometer reads 160 degrees F.
- Remove pork from slow cooker and slice. Stir peanut butter into juices in cooker until smooth. Spoon peanut butter mixture over sliced pork.