Seed and slice the red bell pepper. Thinly slice the onion.
In a mixing bowl, whisk together the soy sauce, peanut butter, vinegar, lime juice, ground ginger and garlic powder. Add in a few pinches of salt and pepper.
Add the pork roast to the base of the slow cooker and add the bell peppers and onions over the top. Pour the Thai peanut sauce over the top. (If you slow cooker runs hot, add cup of water around the pork roast.)
Set on low and cook for 8 hours. Once cooked, use 2 forks and shred the pork meat into the sauce.
Cook rice, as directed.
Serve Shredded Pork with Thai Peanut Sauce over rice with side salad.