Slow Cooker Nutty Asian Pork makes your kitchen smell so good, they’ll be running to the dinner table! This pork can be eaten alone for low carb or served over rice for a delicious take out at home meal!
Slow Cooker Recipes
Slow cooker dinners are some of our most favorite dinners to make! Perfect for when you’re short on time and need dinner ready and waiting for you – but also some things just taste better when they’ve been slow cooked all day.
This slow cooker pork roast recipe is definitely easy, but also it is so good when you bite into a tender, juicy piece of pork that’s not dried out.
And the sauce here? Well that’s a whole different conversation. This nutty Asian flavored sauce is total perfection. Don’t forget to serve this pork recipe with rice so that you don’t leave any behind.
For this sauce recipe we’ve got some oyster sauce, garlic, sesame oil, soy sauce, brown sugar and peanut butter.
Very similar to a Thai peanut sauce, with most of the same flavors. So if you like satay chicken, you’re definitely going to love this Nutty Asian Pork recipe.
What Is Bok Choy?
If you’ve never had bok choy before, although I think you have because it’s in a lot of Chinese take out meals, it’s has a crunchy mild cabbage flavor.
Although it’s way better than cabbage in my opinion, so if you can find it you should try some.
We’re using baby bok choy in this recipe today, but if you can’t find it at your store you can swap out broccoli or snow peas.
Just steam them first and then stir them into the sauce when the pork is done. Broccoli, in my opinion, gets too mushy in any slow cooker recipe so just add it in at the end.
Also if any of you are following low carb, this recipe is for you. Swap out the rice for cauliflower rice to soak up all the sauce or just eat it as is.
Our boys eat this Slow Cooker Nutty Asian Pork with bowls and bowls of rice or noodles, all while still attempting to master their chop stick skills.
That’s a work in progress.
Looking For More Crock Pot Recipes?
2 1/2 pounds boneless pork chops, or 2 1/2 pounds of pork tenderloin
3–4 baby bok choy, cleaned and trimmed, leaves separated (you can substitute 3 cups of steamed broccoli or snow peas)
3/4 cup soy sauce
2 tablespoons brown sugar
1/4 cup oyster sauce
4 garlic cloves, crushed
1 tablespoon sesame oil
2 tablespoons creamy peanut butter
1/2 teaspoon crushed red pepper flakes
Add the pork chops to the slow cooker.
Mix the sauce ingredients together and pour over the chops, making sure some is on the bottom of the pork as well.
Cook on low for 8-10 hours until pork is tender, or high for 6.
Add baby bok choy in the slow cooker an hour before the end of cooking time making sure to get it down into the sauce. (If substituting broccoli or snow peas, steam the vegetables first until tender but crisp then add them into the sauce when the pork is done.)
Remove pork and bok choy from slow cooker and drain sauce into a pot.
Cut the bok choy into desired size pieces, then shred the pork and place into a bowl with the box choy.
Bring the sauce to a boil, then add 1 tablespoon of cornstarch mixed with 1 tablespoon of water to the sauce, whisk together and let thicken for 5 minutes.
Pour the sauce over the shredded pork and bok choy, tossing together to combine.
Serve over rice, cauliflower rice or noodles.
Keywords: slow cooker, pork, bok choy, low carb