Kalyn's Kitchen

Pork Roast with Spicy Peanut Sauce

Pork Roast with Spicy Peanut Sauce is an easy low-carb dinner to make in the slow cooker or the Instant Pot. 

PIN Pork Roast with Spicy Peanut Sauce to make it later.

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

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 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 (affiliate link), 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 (affiliate link), 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 process shots collage

How to Make Pork Roast with Spicy Peanut Sauce:

(Scroll down for complete recipe, including Instant Pot instructions and nutritional information.)

  1. 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.
  2. Rub the meat with Penzey’s Pork Chop Seasoning (affiliate link) or any spices you like on pork and brown well on both sides.
  3. Put the browned pieces into the Crock-Pot Casserole Crock Mini (affiliate link) or any 3-4 slow cooker.
  4. 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 (affiliate link).
  5. 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.)
  6. Pour sauce over the meat in the slow cooker.
  7. Cook on low for 2-3 hours, or until an Instant Read Meat Thermometer (affiliate link) shows the pork has reached at least 145F/65C. (The USDA lowered the safe cooking temperature for pork a few years ago.)
  8. 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.

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

More Tasty Recipes 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

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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

Pork Roast with Spicy Peanut Sauce

Yield 8 servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

A craving for peanut butter led to this recipe for Slow Cooker (or Instant Pot) Pork Roast with Spicy Peanut Sauce.

Ingredients

  • 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 (see notes)
  • 1 T minced fresh garlic (see notes)
  • 1/4 cup smooth natural peanut butter (see notes)
  • 1/4 cup tomato sauce
  • 3 T soy sauce (use gluten-free soy sauce if needed)
  • 3 T Golden 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

Instructions

  1. 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 (affiliate link), 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.)
  2. 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.
  3. While the meat browns, in a food processor or the bowl attachment of an Immersion Blender (affiliate link), combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined.
  4. Add the soy sauce, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, Chile Garlic Sauce (affiliate link) and chicken or vegetable stock and process again until everything is mixed.
  5. 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.)
  6. 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. I would test it with an Instant Read Meat Thermometer (affiliate link).
  7. When it’s done, remove meat from the slow cooker and let it rest for a few minutes.
  8. If the sauce looks separated, whisk it for a minute to combine.
  9. Slice meat against the grain into slices about 1/2 inch thick and serve with sauce drizzled over.

Instant Pot Instructions:

  1. 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 Instant Pot Balsamic Pork Roast to cook the pork roast.
  2. 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.
  3. 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.)
  4. When the sauce is hot, cut the meat into slices against the grain.
  5. 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.

Notes

I originally used a Crock-Pot 2.5-Quart Slow Cooker (affiliate link) for this recipe. This time I made it in the Crock-Pot Casserole Crock Mini (affiliate link); any small slow cooker will work. There are also directions for making this in the Instant Pot (affiliate link) or another electric pressure cooker.

Minced garlic and ginger from a jar is fine for this recipe. Choose peanut butter with the least sugar, I like Adams 100% Natural Peanut Butter (affiliate link).

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 583Total Fat: 27gSaturated Fat: 8gUnsaturated Fat: 17gCholesterol: 209mgSodium: 956mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 76g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

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 Slow Cooker Recipes to 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. Click to see Slow Cooker / Pressure Cooker Recipes on my other site!

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    67 Comments on “Pork Roast with Spicy Peanut Sauce”

  1. 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.

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

  3. 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.

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

  5. 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!

  6. Scott, so glad you liked it!

  7. 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!

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

  9. 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.

  10. 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!

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

  12. 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.

  13. Stacey, so glad you enjoyed it.

  14. 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!

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

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

  17. 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.

  18. 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!!!

  19. 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!!!

  20. 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.