Thai Pork With Peanut Sauce

I copied this recipe from a cookbook I got from the library. I don't remember the name of the cookbook. It is great served over rice. Weight Watchers: 5 pts per 4 oz serving.

• Ready In: 8 hrs 15 mins
• Serves: 8

Ingredients

• 2  lbs boneless pork loin, trimmed of fat and cut into 4 pieces
• 2  large red bell peppers, seeded and cut into strips
• 1⁄3 cup  teriyaki sauce
• 2  tablespoons rice vinegar
• 1  teaspoon red pepper flakes
• 2  garlic cloves, minced
• 1⁄4 cup creamy peanut butter
• 1⁄2 cup green onion, chopped
• 1⁄4 cup  dry roasted peanuts, chopped
• 2  limes

Directions

1. Put the pork, bell pepper, teriyaki sauce, rice vinegar, red pepper lakes, and garlic in the slow cooker. Cover and cook on low until the pork is fork-tender, 8-9 hours.
2. Remove the port and coarsely chop. Add the peanut butter to the liquid in the cooker; stir well to dissolve the peanut butter and blend with the liquid. Return the pork to the sauce and toss to coat.
3. Serve in shallow bowls over hot rice and sprinkle with green onions and peanuts.
4. OAMC: Mix all ingredients in step one. Place in ziptop bag and freeze. To serve, thaw overnight and complete recipe as directed.