PLACE pork in slow cooker. Add barbecue sauce; mix well.
DRAIN pineapple, reserving 1/4 cup of the juice. Add reserved juice to cornstarch; stir until well blended. Pour over pork mixture; mix well. Top with the pineapple tidbits in juice and peppers; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Spoon over the rice; sprinkle with peanuts.