Slow Cooker Pork Roast with Ranch and Banana Peppers

Slow Cooker Pork Roast with Ranch and Banana Peppers

This cozy dump and go recipe is a cold-weather favorite around here. Slow Cooker Pork Roast with Ranch and Banana Peppers is perfect for fall and winter when the days are full and the kitchen needs to work on autopilot. It’s adaptable depending on the spice blends you have on hand, and it’s a great way to use up banana peppers from the garden.

If you grow and preserve your own peppers, you might like to know that frozen, dried, and freeze-dried banana peppers all work well in this recipe.

We serve it as a classic meat and veggies dinner, tucked into tacos or burrito bowls, or alongside eggs and veggies for breakfast. Very versatile, very forgiving, and very delicious.

Ingredients

Here’s what you’ll need to make Slow Cooker Pork Roast with Ranch and Banana Peppers:

• Pork Roast (shoulder or butt) – tender and flavorful, this cut holds up beautifully to slow cooking and shredding.  We grow our own and I always recommend sourcing local, pastured meats!
• Worcestershire Sauce – adds depth and umami to the roast.
• Ranch Seasoning Mix – brings a creamy, herby flavor that pairs well with pork.
• Organic Season Salt – or use your own favorite savory seasoning blend to round out the flavor.
• Unsalted Butter – adds richness and helps the roast stay moist.
• Banana Peppers (seeds and stems removed) – tangy and slightly sweet, they brighten the dish and add a gentle kick.
• Water or Broth – keeps everything juicy and helps the flavors meld.

Instructions

1. To make Slow Cooker Pork Roast with Ranch and Banana Peppers, start by placing the pork roast in your slow cooker. Trim off any large sections of fat if needed.
2. Add a splash of Worcestershire sauce, then sprinkle the roast with ranch seasoning mix and your chosen seasoning salt.
3. Dot the top with small pats of butter.
4. Pour water or broth around the roast.
5. Arrange the banana peppers around the meat.
6. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is tender and easy to shred.
7. Once cooked, pour out some of the liquid, reserving it in case you need to add it back to the meat after shredding.
8. Shred the meat and serve with your favorite sides. 

Check out my favorite nontoxic slow cooker here.

Slow Cooker Pork Roast with Ranch and Banana Peppers is one of those recipes that quietly earns its place in your regular rotation. It’s simple, hearty, and full of flavor, with just enough flexibility to suit whatever you’ve got on hand.

How to Serve Slow Cooker Pork Roast with Ranch and Banana Peppers

• With potatoes and roasted veggies
• Tucked into tacos or burrito bowls
• Piled onto a breakfast plate with eggs and veggies

Veggie Side Dish Ideas

A few favorites, pictured above, from left to right:

1. Paleo Bacon Broccoli Salad
2. Gluten-Free, Dairy-Free Cornbread
3. Home-Canned Green Beans
4. Savory Oven Roasted Potato Wedges
5. Creamy Paleo Broccoli Slaw
6. Charred Broccoli with Garlic
7. Creamy Gluten Free Pasta Salad with Veggies
8. Perfect Baked Potatoes
9. Paleo Classic Potato Salad
10. Maple Glazed Kale with Red Onion
11. Honey-Sweetened Apple Slaw
12. Coconut Oil Roasted Sweet Potatoes
13. Potato Zucchini Skillet Hash (not pictured)

Slow Cooker Pork Roast with Ranch and Banana Peppers

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• Author: Kathleen | Roots & Boots
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x

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Description

This cozy, dump-and-go Slow Cooker Pork Roast with Ranch and Banana Peppers is perfect for fall and winter. Tender pork, tangy peppers, and savory seasonings come together for a versatile dish that works in tacos, bowls, breakfast plates, or as a classic meat-and-veggies dinner.

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Ingredients

Scale 1x2x3x

• 3-4 pound pork roast (shoulder or butt)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon ranch seasoning mix
• 1 tablespoon Organic Season Salt
• 1/4 cup unsalted butter
• 6-8 banana peppers (seeds and stems removed)
• 1/2 cup water or broth

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Instructions

1. Place the pork roast in your slow cooker. Trim off any large sections of fat if needed.
2. Add 1 teaspoon Worcestershire sauce over the roast, then sprinkle with ranch seasoning mix and your chosen seasoning salt.
3. Dot the top with small pats of butter.
4. Pour water or broth around the roast.
5. Arrange banana peppers around the meat.
6. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is tender and easy to shred.
7. Once cooked, pour out some of the liquid, shred the meat, and serve.

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