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Pepperoncini Pork Roast

Ingredients

  • 6 lb. pork butt or shoulder roast
  • 2 Tbsp. olive oil
  • 1 cup pepperoncini peppers
  • 1 c. pepperoncini pepper juice
  • 1 large onion cut in wedges
  • 1/2 tsp. garlic
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried mustard
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1 tsp. black pepper
  • 1/2 tsp. sea salt
  • salt and pepper for sprinkling on roast

Instructions

  1. Preheat oven to 200-250°.
  2. Season the roast with some salt and pepper. Heat a large skillet and when hot, add in two tablespoons of olive oil. Brown the salt and peppered pork roast for about 2-3 minutes per side just until a little brown. Move the pork roast to a baking dish large enough to hold it and whatever vegetables you may want to add.
  3. Mix all the dried spices together in a small bowl. Sprinkle the spices on all sides of the roast. Add the onion pieces around the sides of the pan along with the pepperoncini peppers and juice.
  4. Cover tightly with aluminum foil and put in oven to bake for 5-6 hours. You could also cook this in a slow cooker.
  5. Check for doneness after 4 hours. At around 190-204° (according to my excellent at home bar-b-quer) it should pull apart with a couple of forks. So when you get it to that point, remove from oven and pull it apart. Put in a large serving dish with the onions and peppers.
  6. Now -- how are you going to serve this? You could put it in flour tortillas, or on top of a pile of mashed potatoes, a baked potato o rjust eat it by itself.
  7. Enjoy with some extra pan juice drizzled over top.
  8. Bon Appetite!
  9. Notes: Adapted from Haylie Pomroy