If you need a dinner that’s cozy, fuss-free, and a total family-pleaser, this Slow Cooker Pork Roast is it. The pork turns out tender and juicy, with just the right kick from those pepperoncini peppers.
My family asks for this one on repeat because it works for everything from Sunday dinner to easy sandwiches during the week.
It’s the kind of dump and go slow cooker recipe that basically cooks itself while you get on with your day.
Ingredients
- Pork shoulder – My go-to cut for this. It has just the right fat to keep the meat moist. Pork butt works too, and it shreds beautifully.
- Ranch seasoning – Brings that savory, herby flavor. If you don’t have a packet, you can mix your own with dried dill, garlic powder, onion powder, and parsley.
- Au jus gravy mix – Adds richness and depth. Can’t find it? Brown gravy mix is fine; it’ll still be delicious.
- Butter – Yes, a whole stick. It melts into the pork and makes everything taste like comfort food. If you’re trying to cut back, you can use half the amount, but I’ll be honest, the full stick is worth it.
- Pepperoncini – These little guys add tangy heat without being overpowering. I use 6–8 plus a splash of the brine, but you can always add more if you love spice.
For more must-try pork recipes, check out these Pork and Beef Meatballs with Tomato Sauce, these BBQ Pork Pulled Sandwiches and BBQ Pork Fried Rice.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Slow Cooker Pork Shoulder
- Prepare the pork: Place the pork shoulder in the slow cooker.
- Season the pork: Sprinkle the ranch seasoning and au jus mix evenly over the top.
- Top with butter: Add the butter chunks on top of the pork.
- Layer over pepperoncini and brine: Place the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine.
- Cook: Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is fall-apart tender.
- Finish and serve: Tip out some of the juices, then shred the pork right in the slow cooker.
Keep The Pork Tender
Always shred the pork right in the slow cooker; it keeps all those juices locked in so the meat stays tender and flavorful.
Tips
- Slice off extra fat from the pork before cooking; it makes shredding a lot easier.
- Don’t skip the pepperoncini juice; it adds the right balance of tang and heat.
- If your slow cooker runs hot, add a splash of broth or water so things don’t dry out.
- Low and slow is the best method, but the High setting works if you’re short on time.
- Leftover pork makes awesome sandwiches, so pile it on buns with coleslaw.
- Don’t worry if the butter looks like too much; it melts into the meat and makes it amazing.
- If you like more spice, toss in a few extra pepperoncini or even a spoon of their brine.
- This works great with tacos; just add tortillas and a sprinkle of cheese.
- Save the cooking juices! Spoon them over the pork to keep it extra juicy when serving. Yum!
Serving Suggestions
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze portions in freezer bags or containers for up to 2 months.
- To Make Ahead. You can prep everything in the slow cooker insert the night before, cover, and refrigerate. Just pop it in and cook the next day.
More Recipes
- Italian Meatball Soup
- Honey Garlic Chicken Thighs
- Slow Cooker Massaman Beef Curry
- Paula Dean Taco Soup
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Recipe Card
Slow Cooker Pepperoncini Ranch Pork Roast
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INGREDIENTS
- 3-4 pounds pork shoulder, or pork butt, trimmed of excess fat
- 1 ounce packet ranch seasoning mix
- 1 ounce packet au jus gravy mix
- ½ cup unsalted butter, 1 stick, cut into chunks
- 6-8 each pepperoncini peppers, from a jar, plus 2 tablespoon of the juice
- ½ cup water or broth if your slow cooker runs hot
INSTRUCTIONS
- Prepare the pork: Place the pork shoulder in the slow cooker.3-4 pounds pork shoulder
- Season the pork: Sprinkle the ranch seasoning and au jus mix evenly over the top.1 ounce packet ranch seasoning mix, 1 ounce packet au jus gravy mix, ½ cup water or broth if your slow cooker runs hot
- Add the butter: Add the butter chunks on top of the pork.½ cup unsalted butter
- Add the pepperoncini: Place the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine.6-8 each pepperoncini peppers
- Cook: Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is fall-apart tender.
- Finish: Tip out some of the juices, shred pork in the slow cooker.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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