Description
Tender and flavorful pork roast cooked low and slow in a slow cooker with simple ingredients.
Ingredients
Scale
- 1 (3-4 pound) pork shoulder or butt roast
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup pepperoncini peppers, sliced, plus 1/4 cup of the brine
Instructions
- Place the pork roast in the slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
- Top with the butter.
- Add the sliced pepperoncini peppers and the pepperoncini brine.
- Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds.
- Shred the pork in the slow cooker with two forks, mixing it with the juices.
- Serve warm.
Notes
- This roast is delicious served on buns for sandwiches.
- You can adjust the amount of pepperoncini peppers for your desired level of spice.
- The leftovers are great for tacos or nachos.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 6 ounces
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg