Pork Roast with Spicy Peanut Sauce
Pork Roast with Spicy Peanut Sauce is a tasty low-carb or Keto dinner that’s easy to make in the slow cooker or the Instant Pot.
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 some of you might think about making this in the Instant Pot (affiliate link), so I’m going to add some directions for this favorite way to cook pork roast just for those of you who’d like to make this recipe in the Instant Pot 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.
How to Make Pork Roast with Spicy Peanut Sauce:
(Scroll down for complete recipe, including Instant Pot instructions and nutritional information.)
- 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 (affiliate link) or any spices you like on pork and brown well on both sides.
- Put the browned pieces into the Crock-Pot Casserole Crock Mini (affiliate link) or any 3-4 slow cooker.
- 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).
- 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.
- 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.)
- 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 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!
- 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
- 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
- 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.)
- 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 (affiliate link), combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined.
- 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.
- 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. I would test it with an Instant Read Meat Thermometer (affiliate link).
- 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.
Instant Pot 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 Instant Pot Balsamic Pork Roast 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.
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.
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.
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.
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