Slow Cooker Mississippi Pork Roast

Instructions

Heat a large skillet over high heat. Add 1 tablespoon vegetable oil and sear a 3 to 5 pounds pork butt roast for 3 to 4 minutes per side, until browned.

Transfer the seared roast to the bottom of a 6- to 8-quart slow cooker. Arrange 8 whole pepperoncinis evenly over the roast, then drizzle 1/4 cup pepperoncini juice over the top. Sprinkle 2 tablespoons dry ranch seasoning mix over the roast and evenly distribute the slices of 1/2 cup salted butter on top.

Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the meat reaches an internal temperature of 203°F (95°C).

Remove excess grease from the slow cooker, then shred the meat with a fork in the juices before serving. The juices can also be spooned over mashed potatoes, rice, or pasta.

Main Dish