Ingredients
Ingredient Checklist
1 (3 1/2- to 4-lb.) boneless pork shoulder
1 (1-oz.) pkt. ranch dressing mix
1 (1-oz.) pkt. brown gravy mix, divided
4 tablespoons unsalted butter
8 jarred pepperoncini salad peppers, plus 2 Tbsp. pepperoncini liquid
⅔ cup cold water
Directions
Step 1
Place pork in a slow cooker. Sprinkle with ranch mix and 1 tablespoon of the brown gravy mix. Top with butter, pepperoncini peppers, and pepper liquid. Cover and cook on low until tender and pulls apart easily with a fork, 7 to 8 hours.
Step 2
Transfer pork to a serving platter. Skim and discard fat from cooking liquid; reserve 1/3 cup cooking liquid. Whisk together cold water, reserved cooking liquid, and remaining brown gravy mix in a 2 cup glass measuring cup. Microwave 2 1/2 to 3 minutes until slightly thickened.
Step 3
Shred pork, and serve with gravy.
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