Thai Pork with Peanut Sauce

Nonstick cooking spray
1 (2 pound) boneless pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon dried red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter

For Serving:
Cooked rice
1/2 cup chopped green onions (white part and
    half of dark-green stalks)
1/4 cup chopped dry-roasted peanuts
2 limes, cut into 8 to 12 wedges

Coat inside of crock pot with nonstick spray. Place pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in crock pot. Cover and cook on LOW until pork is fork-tender, 8 to 9 hours.

Remove pork from crock pot and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.

Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Garnish with lime wedges.

Makes 4 servings.