Mississippi Pork Roast

My Mississippi Pot Roast recipe, switched over to use a pork roast.

Ingredients

1½-2 lb Pork roast (I used bone-in pork shoulder)

Seasoned salt and Black pepper

Flour to coat roast (about ¼ cup)

2-3 T oil or shortening (suitable for high temperature, not olive oil or butter)

1 Cup chicken broth

1 stick butter

2 pk Hidden Valley Ranch seasoning

6 or more Pepperoncini peppers

Directions

Season ROAST well on all sides with SALT and PEPPER. Rub the roast down with FLOUR being sure cover the side and ends as well.

Heat OIL or shortening on medium-high in a large skillet. Oil should be hot but not smoking. Brown until you've seared a nice crust on all sides including the ends, about 10 minutes.

Put ROAST in bottom of slow cooker and pour BROTH around it. Pour SEASONING over the roast and top the roast with BUTTER. Place PEPPERONCINIS on and around the roast.

Cover and set slow cooker on Low heat for 7-8 hours. When ready, set aside pepperoncinis and shred meat into broth, or use broth to make gravy.

How tender is this roast? This tender...

Serve over egg noodles, rice, potatoes, in a burrito, or as sandwiches topped with cooked pepperoncinis (stems removed, of course).

Tips/Add-ins

After moving the roast to a mixing bowl to shred, I used 2 paper towels to sop up the excess butter floating on the top of the gravy. I love butter, but it's served its purpose now and I like being Mister Chubby not Mister Chubbier.