Ingredients:

  • 5 lbs Boneless Pork Shoulder (Boston Butt), trimmed
  • 1 Tbsp Coarse Salt (Kosher or Sea)
  • 1 tsp Black Pepper, freshly cracked
  • 2 Tbsp Neutral Oil (e.g., Vegetable oil), for searing
  • 1 packet (1 oz) Ranch Seasoning Mix (Powdered dry mix)
  • 1 packet (0.6 oz) Au Jus Gravy Mix (Powdered dry mix)
  • ½ cup (1 stick) Unsalted Butter, cut into 4-5 slices
  • 10–12 whole Pepperoncini Peppers
  • ½ cup Pepperoncini Brine (liquid from the jar)
  • ¼ cup Water or Stock (optional)

Instructions:

  1. Pat the pork shoulder thoroughly dry with paper towels (essential for a good sear). Season generously on all sides with salt and pepper.
  2. Heat the oil in a cast-iron skillet over high heat until shimmering. Sear the pork for 3–4 minutes per side, creating a deep brown crust (Maillard reaction).
  3. Carefully transfer the seared pork to the bottom of the 6-quart slow cooker insert.
  4. Sprinkle the entire contents of the Ranch seasoning mix and the Au Jus gravy mix evenly over the top and sides of the pork roast.
  5. Pour the pepperoncini brine (and the optional water/stock) around the sides of the pork.
  6. Arrange the slices of unsalted butter directly on top of the pork. Scatter the whole pepperoncini peppers around and on top of the roast.
  7. Secure the slow cooker lid. Cook on the LOW setting for 8 hours (or HIGH for 4 hours), until the pork is fork-tender. Do not lift the lid during cooking.
  8. Once cooked, remove the pork and shred completely using two forks. Return the shredded pork to the slow cooker (after optionally skimming the sauce for excess fat) and toss thoroughly with the remaining sauce. Let it rest for 10 minutes to absorb the flavor before serving.