Slow Cooker Satay Pork

Slow Cooker Satay Pork is simple to prepare and features a peanut-coconut sauce you’ll want to sip straight from the spoon. Serve the shredded pork in lettuce wraps or over rice for a light, flavorful meal.

If you like this recipe, try Thai Ramen or Thai Chili Chicken Dip for more Thai-inspired flavors.

This is one of those “dump and go” slow cooker recipes that makes weeknight dinners stress-free. The satay-style sauce—made with light coconut milk, creamy peanut butter and Thai red curry paste—develops deep, rich flavors as it simmers for hours. Adjust the heat by adding more or less curry paste to suit your family’s taste. Because the pork is cooked low and slow, it becomes very tender and easy to shred. For a lighter plate, serve the pork over cauliflower rice or wrapped in crisp lettuce leaves. This recipe is especially handy in warm months when you want dinner ready without heating up the kitchen.

Ingredients needed for Slow Cooker Satay Pork

• 2.5 lbs pork tenderloin (pork loin can also be used)
• 1 can light coconut milk
• 2 tbsp Thai red curry paste (add more for extra heat)
• 1/4 cup soy sauce
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp sugar
• 2 cups bagged coleslaw mix (cabbage and carrots)
• 1 red pepper, thinly sliced
• 1/3 cup unsalted peanuts, crushed (for garnish)

How to make Slow Cooker Satay Pork

1. In a bowl, whisk together the light coconut milk, Thai red curry paste, soy sauce, creamy peanut butter, lime juice and sugar until smooth.
2. Place the pork tenderloin in the slow cooker liner.
3. Pour half of the sauce over the pork, coating it evenly.
4. Top the pork with the bagged coleslaw mix and the sliced red pepper.
5. Pour the remaining sauce over the vegetables and pork.
6. Cover and cook on low for about 8 hours, or until the pork is falling apart and easily shredded.
7. Remove the pork, shred it with two forks, then return it to the sauce and stir to combine.
8. Serve the shredded pork in lettuce wraps or over regular rice or cauliflower rice. Sprinkle crushed peanuts on top for texture and a nutty finish.

Kitchen Tips

• I test recipes in a 6-quart slow cooker; adjust times for smaller or larger cookers.
• If you prefer less fat, trim excess fat from the pork or use lean pork loin, though cooking time and moisture may vary slightly.
• Bagged coleslaw mix with shredded cabbage and carrots is a great shortcut and adds texture without extra prep.
• Make the sauce ahead of time and refrigerate in a sealed container for up to 2 days for faster assembly.
• Leftovers keep well in the refrigerator for 3–4 days and can be reheated on the stove or in the microwave. Freeze portions for up to 3 months—thaw overnight before reheating.
• For a gluten-free version, substitute tamari or a gluten-free soy sauce.

Author: Jill McOwen

Equipment

• Slow cooker (Crock Pot)

Nutrition (per serving)

Approximate values per serving:

• Calories: 423 kcal
• Carbohydrates: 12 g
• Protein: 45 g
• Fat: 21 g
• Sodium: 743 mg
• Fiber: 2 g

Variations and Serving Ideas

Turn this dish into a bowl meal by serving the shredded pork over jasmine rice or steamed vegetables. For a low-carb option, use cauliflower rice and large butter lettuce leaves as wraps. Garnish with chopped cilantro, sliced green onions or a squeeze of extra lime to brighten the flavors. If you like a creamier sauce, stir in a little extra peanut butter or a splash more coconut milk after shredding.

More Slow Cooker Recipes with an Asian Flair

• Crispy Crockpot Orange Beef
• Crockpot Moo Shu Pork
• Slow Cooker Mongolian Beef
• Honey Teriyaki Chicken
• Crock Pot Asian Pork with Mushrooms