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Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce

A craving for peanut butter led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce, and with approved ingredients this tasty recipe can be low-carb, Keto, low-glycemic, gluten-free, dairy-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce found on KalynsKitchen.com

It’s true that I never liked peanut butter sandwiches when I was a kid (and still don’t) but I love recipes using peanut butter, especially if the recipe has a spicy Asian twist to it. This Low-Carb Slow Cooker Pork Roast with Spicy Peanut Sauce is a recipe I came up with about five years ago when I had a pork sirloin roast I wanted to cook, I had a lot of work to do, and I was craving peanut butter. I enjoyed a couple of slices of the roast pork for dinner, and the next day I diced up some of the leftover meat and ate it inside lettuce leaves, and I thought it was great both ways. Now flash forward a few years, and I still love the recipe and thought I could improve on the photos. And I know that in 2017 someone is going to ask about making this in the Instant Pot, so I’m going to add some pressure cooker directions for this favorite way to cook pork roast just for those of you who’d like to make this recipe in the pressure cooker instead.

This time I cut the pork roast into some pieces to brown it, and also cooked it in my Crock-Pot Casserole Crock Mini, a flatter, oval shaped slow cooker that gives a you more surface area so more of the meat is covered with sauce when it cooks. But you can make this in any smallish slow cooker you have and it will work beautifully.

Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce found on KalynsKitchen.com

I used one of those inexpensive pork sirloin tip roasts that come in a four-pack at Costco. Trim the roast if needed and cut into several pieces, cutting with the grain so you can cut slices against the grain when it’s cooked. Rub the meat with Penzey’s Pork Chop Seasoning if you have some and brown well on both sides. Put the browned pieces into the Crock-Pot Casserole Crock Mini or any 3-4 slow cooker.

Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce found on KalynsKitchen.com

Combine minced ginger, minced garlic, peanut butter, tomato sauce, soy sauce, sweetener, and stock to make the sauce. (I buzzed it in the bowl attachment of my immersion blender.) If you’d like, put the sauce in the pan you browned the meat in and cook for a few minutes, scraping any browned bits off the bottom. (You can skip that step completely.) Pour sauce over the meat in the slow cooker.

Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce found on KalynsKitchen.com

Cook on low for 2-3 hours, or until a meat thermometer shows the pork has reached at least 145F/65C. (The USDA lowered the safe cooking temperature for pork a few years ago.)

Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce found on KalynsKitchen.com

Cut meat into slices against the grain and serve hot with some of the sauce spooned over, and with extra sauce to add at the table if desired.

More Tasty Ideas with Pork:
Easy Pan-Fried Pork Tenderloin with Mustard Sauce ~ Kalyn’s Kitchen
Pressure Cooker Kalua Pork ~ Pressure Cooking Today
Instant Pot (or Slow Cooker) Low-Carb Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen
Slow Cooker Cuban Pork ~ Belly Full
Slow Cooker Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy ~ Kalyn’s Kitchen
Slow Cooker Asian Pulled Pork Tacos ~ Well Plated

Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce
(Makes 4-6 servings, depending on the size of the pork roast; recipe created by Kalyn when she was craving peanut butter.)

Equipment
I originally used a Crock-Pot 2.5-Quart Slow Cooker for this recipe. This time I made it in the Crock-Pot Casserole Crock Mini; any small slow cooker will work. I’m also going to give directions below for making this in the Instant Pot, Cuisinart Electric Pressure Cooker, or another electric pressure cooker.

Ingredients:
2-3 lb. pork sirloin roast, fat trimmed
1 tsp. Penzey’s Pork Chop Seasoning, for seasoning the pork before it’s browned (or use any seasoning blend that’s good on pork)
2 tsp. olive oil

Sauce Ingredients: 
1 T minced fresh ginger (ginger from a jar is fine for this)
1 T minced fresh garlic (garlic from a jar is fine for this)
1/4 cup smooth natural peanut butter
(Choose peanut butter with the least sugar, I like Adams 100% Natural Peanut Butter.)
1/4 cup tomato sauce
3 T soy sauce (use gluten-free soy sauce if needed)
3 T Stevia in-the-raw Granulated, Monkfruit Sweetener, or sweetener of your choice
2 tsp. Chile Garlic Paste (or more if you really like it spicy; check label for gluten-free)
1/4 C chicken or vegetable stock

Slow Cooker Instructions:
Trim any visible fat from the pork sirloin roast and cut with the grain into several pieces (so you can cut slices against the grain when the meat is done); then rub the roast on all sides with Penzey’s Pork Chop Seasoning, or a seasoning mix of your choice that’s good on pork. (You could use just a blend of garlic powder, salt, and pepper if you don’t have anything else that will work.) Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides. Put browned pieces of pork into the slow cooker.

While the meat browns, in a food processor or the bowl attachment of an immersion blender, combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined.  Add the soy sauce, sweetener of your choice, Chili Garlic Paste, and chicken or vegetable stock and process again until everything is mixed. If you want to add flavor, put the mixed sauce into the frying pan and cook over low heat for a few minutes, scraping any browned bits off the bottom of the frying pan. (You can skip that step if you prefer.)

Pour sauce over the meat in the slow cooker. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (test it with a meat thermometer.)

When it’s done, remove meat from the slow cooker and let it rest for a few minutes.  If the sauce looks separated, whisk it for a minute to combine.  Slice meat against the grain into slices about 1/2 inch thick and serve with sauce drizzled over.

Pressure Cooker Instructions:
Trim and brown the meat as detailed above, but don’t cut meat into slices. You can brown the meat in the pressure cooker instead of a frying pan if you prefer. Then use the directions for Pork Sirloin Tip in the Pressure Cooker to cook the pork roast.

While meat cooks, make the sauce mixture as described above. When the meat is done, and pressure has released, remove meat to a cutting board and discard the liquid in the pressure cooker.

Let meat rest (cover with foil if you want to be sure it stays warm) while you simmer the sauce mixture in a frying pan for 5-10 minutes (or use the pressure cooker if you prefer, but I feel like you can control the heat better in a pan on the stove.) When the sauce is hot, cut the meat into slices against the grain. Serve meat with some sauce spooned over, or you can put the sliced meat into the sauce and cook a few minutes longer if you feel the meat isn’t hot enough.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
It’s important to use low-sugar peanut butter and an approved sweetener if you want this recipe to be low-carb or South Beach Diet approved.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce found on KalynsKitchen.com

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53 comments on “Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce”

  1. Great recipe Kalyn. I've been craving peanut butter recently.

  2. If I had my way, I would eat peanut sauce at LEAST once a day. This sounds delicious!

  3. Thanks Barbara. This will fix that peanut butter craving!

    Joanne, me too. I like it in most anything.

  4. Wow that looks realy good!

  5. This looks super tasty! I just heard a podcast about peanut soup that I'm dying to try. I'm a sucker for anything with peanut flavor.

  6. Oh. My. Gosh. You are my culinary soul mate, Kalyn. I never liked PB&J, either! But peanut sauce – now that's a different story entirely. Yours looks Yum.

  7. Bryan and YiRan, thanks!

    Becky, me too. Peanut soup sounds good.

    Donna, I do think we are culinary soulmates. Peanut sauce would be good on anything!

  8. Oh fabulous! I bet it was nice and moist too =D

  9. Made this last night and OH EM GEE is it good!!!

    I changed it up a TOUCH by cubing then browning the pork, I used sunbutter instead of peanut butter and honey instead of splenda (and only 1T – we're doing paleo, so trying not to do too much sweets and no legumes) and adding a dash of fish sauce to it.

    Oh my goodness, this is going to be a STAPLE in our home. We had it with shredded cabbage and some coconut-oil sauteed broccoli and that sauce on the broccoli is heaven.

    I just ate some for breakfast. It's that good.

  10. Meghan, love how you adapted it. I'm thinking you could even turn it into a stew with onions and green peppers. Might have to try that.

  11. That pork looks divine! I'll have to try that recipe!

  12. I can't wait to try this! Looks amazing. Just wanted to confirm the setting is low for 2-3 hours? I have a tendency to undercook but wouldn't want to ruin this. Thanks!

  13. Kristen, yes cook on low for 2-3 hours is correct. All slow cookers are different, so I'd use a meat thermometer if you have one.

  14. This pork was incredible. Thanks again for another great recipe.

  15. I’ve already made it twice in January. This is so delicious. We could eat the sauce with a spoon. Thank you Kalyn!

  16. I adore peanut sauce – loving this!! (but I have to admit that I really love a good pb & honey sandwich!)

  17. This was incredibly easy and beyond fantastic! Thanks for giving us another go-to recipe, Kalyn.

  18. Made this last night with the nappa slaw and my husband and I loved both! Looking forward to maybe combining them in a wrap as leftovers. Your recipes are always so tasty and easy to make. I can't tell you how much joy you've brought to my kitchen 🙂 Thank you!!

  19. Kristen, love that idea of using the leftovers in a wrap! I love to hear when people are enjoying the recipes, thanks!

  20. Can't wait to try this tomorrow! I have a 5-6lb pork roast though (not sirloin)….should I double the cooking time? I made the peanut sauce today and literally took a spatula so I could lick every last drop out of the bowl – so yummy!

  21. No, the cooking time will be longer but not double. I don't know exactly how much longer, but I'd guess at least an hour more.

  22. Today is day 1, phase 1 and this dinner was AMAZING and we had leftovers to look forward to tomorrow. I'm going to make the sauce again and make peanut butter chicken with veggies. Your blog is a fabulous tool for me to kick start this journey. Thanks!!!

  23. I have to ask if you really mean 3 TABLESPOONS of the sugar/sweetener? When I look at my packets of stevia the equivalent sugar is so high. It's something like 2 teaspoons of sugar per pack. Stevia is so overtly sweet, I typically use half a pack.

    I made this recipe yesterday and I did enjoy it. I only put in 1 T of stevia – I am thinking next time I will use actual sugar or leave it out all together because I thought the sauce had an aftertaste.

    Just my two cents. I love your site!!!

  24. It is 3T if you use the granulated Stevia I mention in the recipe. It sounds like you might be using packets which are much sweeter.

  25. Oh, yes, I was using packets! I had no idea there was a difference. Thank you again. 🙂

  26. This was excellent. A definite keeper in my house, thank you. The sauce is so easy!

  27. Loved this! I reheated the leftover a few days later and had some fresh yellow squash from the garden I decided to saute as a side for it. As I was getting the squash and onions in the pan, I decided to add the left over peanut sauce (about a fourth of a cup) and it turned out amazing!

  28. Stacey, so glad you enjoyed it.

  29. Hi Kalyn, I made this on Sunday night and it was excellent. I really love using the crockpot this way. I cannot stand the taste of most crockpot recipes that cook all day. I served it over cooked broccoli slaw. The sauce had the perfect amount of spice. Will make again and again.

  30. I love the idea of eating this over broccoli slaw! So glad you enjoyed it.

  31. Made this last night, and it was sooooo good!! Even tastier leftovers for lunch today! I served it with a rice medley, and steamed cauliflower that I tossed with a little butter and some Turmeric. Oh my, this is a new favorite at my house!! I plan to use the sauce on veggies, and even baked stuffed potatoes!

  32. Another big fan here – had it with roasted broccoli and soba noodles. I think we might try it without browning the pork next time – just go straight from the freezer to the crock pot, for a longer cooking time of course.

  33. Emily if you try that I would love to hear how it turns out!

  34. This was amazing. I tasted the sauce before putting it on the pork, and nearly just ate that. Wow. I'm going to try this on chicken, lamb, veggies…. Kalyn, you've a gift for sauces, and this one is superb. Thanks for sharing!

  35. Scott, so glad you liked it!

  36. Kalyn, thank you for your recipes and love! I only have a large crock pot. Would you recommend using that for this recipe or switching to a smaller roasting pan in the oven? Thank you

    • If you only have a large slow cooker I worry that the sauce might burn, so maybe a pan in the oven would be best. Or you could cook in a pan INSIDE the slow cooker; have you seen that technique? Another option would be to cook two pork roasts and freeze some. Glad you are enjoying the recipes!

  37. I love all the ingredients in this. Looks wonderful!

  38. This sounds yummy! I smiled when I read "four pack from Costco" in my head I went "score!!!" I can't wait to try this.

  39. Would a 4 lb pork shoulder roast work with this recipe?

  40. Kalyn,

    I can't wait to try this in my Insta Pot. The pork recipe you referenced called for adding 1 1/2 cup liquid after browning the roast. I noticed in this version you add the peanut sauce at the end. So should I use the water, apple juice while the meat cooks?

    Thanks!! Marsha

    • Yes, you'll need to use that liquid in the pressure cooker, then discard it. Then cook the sauce for a few minutes while you slice the meat. I'd probably heat the meat in the sauce for a few minutes too, but you might not need to if it stays hot.

  41. Link to Chili Garlic Paste did not work. What do you recommend?

    • Makes me crazy when companies change their websites like that, sorry I didn't notice it! I buy either Huy Fong Chili Garlic Paste (which is widely available even in grocery stores or this one that I wrote about on the blog. I think they're quite similar but the Huy Fong might be slightly hotter. Hope that helps. Will make the link go to Amazon for people who can't find it in their store.

  42. This recipe is amazing. I mean, like lick the plate good. The only change I made was to up the peanut butter from 1/4 cup to 1/3 cup (we love peanut butter). I used Monkfruit sweetener and my own spice rub for the pork. I will be making this again (and again).

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