Slow-Cooker Thai Chili Peanut Pulled Pork Lettuce Cups

This slow-cooker Thai chili peanut pulled pork is the ultimate hands-off dinner. A whole pork butt simmers for hours in a sticky, sweet, and savory sauce made with Thai sweet chili sauce, creamy peanut butter, soy sauce, lime, and ginger.

The result is fork-tender meat that shreds effortlessly and absorbs every bit of flavor. Pile it into crisp butter lettuce cups and top with crunchy carrots, cilantro, and peanuts for a fresh, satisfying meal that feels both comforting and vibrant.

This recipe turns a simple pork butt into a deeply flavorful, saucy pulled pork with minimal effort. The slow cooker does all the work, transforming the meat into tender shreds that soak up a glossy Thai chili-peanut sauce.

Serve it in lettuce cups for a light but hearty dinner, or over rice for a more substantial meal. The combination of sweet chili heat, nutty peanut butter, and bright lime creates a sauce that is impossible to resist. Perfect for busy weeknights or casual gatherings.

Ingredients

Why this recipe works

The slow cooker is the hero here. Cooking the pork butt on low for 8 hours allows the collagen in the meat to break down slowly, resulting in fork-tender shreds that almost melt in your mouth. The low, gentle heat also gives the sauce time to meld and deepen in flavor without scorching. This hands-off method means you can start it in the morning and come home to a fully cooked, aromatic dinner.

The sauce is built on a balance of sweet, salty, sour, and nutty flavors. Thai sweet chili sauce provides sweetness and a gentle heat, while soy sauce adds saltiness and umami.

Lime juice cuts through the richness with brightness, and peanut butter adds creaminess and depth. The combination clings to the pork beautifully, coating every shred with a sticky, glossy glaze that is both comforting and exciting.

Notes and substitutions

For the best texture, choose a well-marbled pork butt (also called pork shoulder). It has enough fat to stay moist during the long cooking time. If using a leaner cut like pork loin, reduce the cooking time to avoid dryness.

The sauce ingredients are pantry staples, but make sure the Thai sweet chili sauce is the kind you like, as its sweetness and heat level will directly affect the final dish.

This recipe is naturally gluten-free if you use tamari or coconut aminos instead of soy sauce. Peanut butter can be swapped for almond butter or sunflower seed butter, but the flavor will change. For a spicier version, add a pinch of red pepper flakes or a minced fresh chili along with the sauce. The lettuce cups are best with butter lettuce, but romaine hearts or iceberg lettuce also work well.

• Boneless pork butt: Boneless pork shoulder or pork loin (reduce cooking time for loin to avoid dryness)
• Thai sweet chili sauce: Store-bought sweet chili sauce works; adjust amount to taste
• Creamy peanut butter: Natural peanut butter or almond butter (expect a slightly different flavor)
• Soy sauce: Tamari or coconut aminos for a gluten-free option

Equipment

• Slow cooker (Crockpot)
• Measuring cups
• Measuring spoons
• Two forks for shredding
• Cutting board
• Chef's knife