After many many days of sour stomachs and flu hangovers, the hubs and I have our appetite back! So in honor of that here is the latest Pinterest recipe adventure, Crock Pot Asian Peanut Butter Pork! (from a pin that led to the Cassie Craves food blog)

Ingredient list was simple and I only made two substitutions! I used apple cider vinegar instead if white because that’s what I had on hand and I used a bone in pork butt instead of tenderloin. Why you ask? Simple, bone in pork is tastier, cheaper, and holds moisture better (at least in my opinion). Moisture retention in slow cooked meats is essential!

Set up was easy too as I did all the measuring and slicing the night before and stored in the fridge. So in the morning i just had to throw together! First onion…

Then the trimmed up pork butt…

Then remainder of the ingredients….

I let this slow cook for 7 to 7 1/2 hours. The sauce did scorch a bit on the sides mostly because the hubs slacked on his scrape and stir job during the day. But it didn’t seem to affect the flavor. I deboned the pork and shredded with my fingers it was so tender. I chose to blend up the remaining liquid and onion into a sauce to make it creamier even though the recipe didn’t specify…

And then mixed in the sauce into my shredded pork…

I served mine with leftover corn and mashed potatoes from the fridge. But it would also be excellent over rice or even on a bun for a sandwich.

I LOVED this recipe mostly because I love PB. I could detect the tang of vinegar, little hints of brown sugar, and lots of peanut goodness. The hubs could take it or leave it, he wanted it to be spicier. (He also didn’t enjoy smelling PB all day either.) Such is the eternal struggle in our household, sigh.

This is another Pinterest success that I think will remain in my crock pot arsenal!