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.
Ingredients
Scale
- 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
Instructions
- Place the pork roast in your slow cooker. Trim off any large sections of fat if needed.
- Add 1 teaspoon Worcestershire sauce over the roast, then sprinkle with ranch seasoning mix and your chosen seasoning salt.
- Dot the top with small pats of butter.
- Pour water or broth around the roast.
- Arrange banana peppers around the meat.
- 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.
- Once cooked, pour out some of the liquid, shred the meat, and serve.