Ingredients
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salt and pepper
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1 tablespoon vegetable oil
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1/2 cup natural creamy peanut butter
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4 tablespoons palm sugar or 4 tablespoons brown sugar
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4 tablespoons nam pla
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4 -6 large garlic cloves, roughly chopped
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1 1/2 tablespoons grated fresh ginger
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1 -2 tablespoon sambal oelek (to taste)
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1/2 cup low sodium chicken broth
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5 lbs bone-in pork sirloin roast
Instructions
- Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes.
- While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.
- Remove pork roast and place in slow cooker. Reduce skillet to low.
- Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
- Pour over the pork roast.
- Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
- Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
- Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
- Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).