This recipe works well with beef or pork, and I suspect even chicken or turkey breast would work. The brine from the peppers tenderizes the meat until it is falling apart and wonderful. Look for the peppers in any grocery store’s pickle and olive aisle.
Heat a skillet or pan to medium-high, add olive oil and sear the whole pork roast on all sides. Place roast and any drippings in a large slow cooker. Pour the beer and the entire jar of pepperoncini with liquid over the roast. Sprinkle with salt and layer onions and garlic on and around the roast. Cook on low for 12 hours.
I like to serve this shredded on sandwiches or wraps (with the peppers and onions reserved on the side for folks to add back to their sandwich as desired). It’s wonderful with provolone on garlic butter grilled rolls, dipped in the au jus!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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keraro on 3.22.2011
Sounds great…can’t wait to try it!