Description
Tender and flavorful pork roast cooked low and slow in a slow cooker with simple ingredients.
Ingredients
- 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.
Nutrition
- Array