Ah, the poor crockpot. It is used, nay, embraced all winter, when it churns out a steady stream of warming soups, hearty stews and stick-to-your-ribs casseroles. Then, come summertime and hot weather, the lonely crockpot is summarily dismissed, banished to the cupboard below the stairs with the spiders. “No!” it cries, “Wait! It doesn’t have to be like this! I can be summery! I am more eco-friendly than the grill! I don’t heat up your kitchen like an oven! Save me!” But you remain deaf to its piteous cries, and turn your back on the crockpot.
Until now. Look, I know where you’re coming from. Nobody wants to eat pot roast with gravy in July. But the crock pot should not be so easily dismissed. Just because it’s daylight until 10 pm doesn’t mean you don’t want to come home and have dinner waiting. And any appliance that doesn’t heat up the kitchen should be put into play in the summer. The key, of course, is to look to cuisines from tropical countries, where warm weather is the norm. You’re still making a stew or a casserole, but it seems, somehow, more fitting. Take this Thai pork with peanut sauce. I might not make this during a heat wave, but for a normal summer dinner, a crockpot may be just the ticket.
It also has the advantage of being dead easy, which is always a summer perk. You don’t even brown the meat — just throw it in the crockpot with some condiments and vegetables, cook all day, shred the meat, mix in a little peanut butter, and dinner is served.
It’s worth giving your crockpot some counter space, even in July.
Recipe
Thai Pork with Peanut Sauce
Adapted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufman
Thai Pork With Peanut Sauce
Yield: 4 servings
Nonstick cooking spray
2 pork tenderloins (about 1 lb. each, each cut in thirds)
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon prepared Thai red curry paste (optional)
2 cloves garlic, minced
1/4 cup creamy peanut butter
Procedure:
Place pork, bell peppers, teriyaki sauce, rice vinegar, curry paste (if using) and garlic in cooker. Cook on low for 8 hours.
Remove pork from the crockpot and shred. Add peanut butter to liquid in cooker, stir to combine, then return pork to the cooker and toss so the sauce coats the meat.
Serve over rice.
Serves 6
Other crockpot meals that may be summer-appropriate include Black beans 3 ways and Carolina Barbecue Pulled Pork
I *LOVE* this recipe. It’s probably my favorite slow cooker recipe, actually.
We hardly ever use the slow cooker in the summer, which is a shame. Maybe I’ll bust it out next week!
Do I detect a Harry Potter fan? Is someone else eagerly awaiting July 15th?
In the meantime another good recipe from you to consider!
Wonderful! I actually used my slow cooker this week (I make beans in it, so we can have vegetarian “bean tacos” or “beans and rice” night). This is even easier!
I have enjoyed browsing through your site. I love your writing and what a great recipe. I think I might pull out my crock pot after all
This dish looks delicious. I love my crockpot. I use it all year long. Did someone say Harry Potter??? I can hardly wait until the movie comes out.
Ooh, sorry about that. I meant to congratulate you on your FFF Award from the Foodie blogroll.
Great blog.
This pulled pork sounds really good!
This sounds really good! I couldn’t agree with you more about using the slow cooker in the summer. This recipe sounds great, I haven’t tried pork tenderloin in the cooker yet, pork butts but no tenderloins.
You know, a lot of recipes in this cookbook are amazing. The Thai pork is a definite favorite (we skip the peanut butter and it’s still delicious).
I am a dedicated crock pot user- rarely a week goes by without making something in my pot, even in summer. (This week it’ll be chili!).
Oh my, you did this in a slow cooker?!? It looks DELICIOUS! I will definitely be bookmarking to try this out very soon.
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My sister told me about your website, and I think it is fabulous! I made this dish last night, and it was amazing and so easy. So much flavor for just a few ingredients, and it was fun using my crockpot, which has been in hiding for the last couple of years. I had to tell my fiancee to stop eating it so I could bring some leftovers to work for lunch. I also made your jalepeno popper dip for my Super Bowl gathering and it was also delish! I look forward to trying more of your recipes.
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