Coincidentally, I made this exact same recipe yesterday, and I thought it was really good. I used a boneless pork loin, which is what the recipe calls for, but I don't see why you couldn't use a boned roast. It will just be a little more difficult to chop/shred the meat with the bone I think. Here's the recipe.
Thai Pork with Peanut Sauce
Not Your Mother's Slow Cooker Cookbook
Cooker: Medium round or oval
Setting and Cook Time: Low for 8 to 9 hours
One 2-pound boneless pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, seeded and cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter
1/2 cup chopped green onions (white and some of the green)
1/4 cup chopped dry roasted peanuts
2 limes, cut to make 8 to 12 wedges
1. Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes, and garlic in the cooker. Cover and cook on low until the pork is fork-tender, 8 to 9 hours.
2. Remove the pork from the cooker 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 to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.
3. Serve in shallow bowls over hot jasmine rice, and sprinkle each serving with some of the green onions and peanuts. Pass the lime wedges.
Just a couple of things I altered slightly. I made my own teriyaki sauce using the America's Test Kitchen recipe from this season, so I had more than 1/3 cup, but I dumped it all in, about 2/3 to 3/4 cup probably. My roast was almost 3 pounds though, so I figured the extra liquid wouldn't hurt. I upped the garlic to probably 6 cloves (we love garlic ), and I used more peanut butter at the end, just put a couple of really big spoonfuls in. The red peppers basically disappear into the sauce, so I chopped up some extra pepper strips to serve it with, and also garnished with cilantro. We thought it was very tasty. Looking forward to the leftovers tonight. Mine cooked for about 9 hours, and was very, very tender.
Cheryl-If I was organized, I'd be dangerous.