Pepperoncini Pork Roast

Slow cookers are such huge time savers, but a lot of people never get past making the same old chili and soups in them. This pork roast gets a zingy kick from pepperoncini peppers (find them jarred near the olives at your supermarket) and dry English mustard. It’s sophisticated enough for a dinner party, and no one will ever know you made it in a crock pot!

Pepperoncini Pork Roast

Prep time: 10 minutes
Cook time: 6-8 hours on low

Serves 8

2 ½ pounds boneless pork roast

1 cup minced pepperoncini peppers

1 cup pepperoncini juice

1 tsp, black pepper

½ tsp. sea salt

¼ tsp. dried oregano

¼ tsp. dried basil

1/8 tsp. dried rosemary

1/8 tsp. dry mustard, such as Colemans (I usually rub the whole roast with regular old mustard)

3 cups chopped broccoli, spinach, or asparagus

Place all the ingredients except the vegetables in a slow cooker.  Simmer on low for 6 to 8 hours or on high for 4 to 5 hours.  (You can just slice this up but I usually shred it and then stir it all together with the peppers etc. then serve it more like pulled pork with rice) Serve with the steamed broccoli, spinach, or asparagus.