Pepperoncini Pork Roast is about to become your favorite crock pot meal, with savory pork, jarred pepperoncini peppers, and lots of herbs! This dump and go dinner takes less than 5 minutes of hands on time to prepare.
I'm here to introduce you to your next favorite easy dinner, Pepperoncini Pork Roast. This shredded Greek pork is so low fuss, it takes only a few minutes of hands-on effort. Just a few simple ingredients are needed, pork (shoulder, butt, or loin) a jar of pepperoncinis, and some spices!
Jarred pepperoncini peppers offer a bit of subtle heat and no slicing. Once they have been cooked, the stems literally fall off, and the rest of the pepper is tender and a perfect pairing to the pork.
My sister is the person who first introduced me to this recipe and now it's a staple in both of our homes. She makes her version of this in the slow cooker, and I do as well. I find that this methods gives the best tenderness to the meat and it's great having dinner already prepared before lunch time! I have adopted this pork recipe for the Instant Pot as well, just in case that is your preference.
While similar to Mississippi Pot Roast, this pepperoncini pork roast is a little different. The flavors are lighter and more Greek in nature (oregano, olive oil) and while there is a bit of liquid, there isn't an au jus created, like there is in Mississippi Pork roast.
For more easy meats in the crock pot, try Slow Cooker Greek Chicken Gyros, Slow Cooker BBQ Chicken Thighs, and Crockpot Green Chile Chicken.
Ingredients
- Pork (shoulder, butt, loin): Use whatever your favorite cut is! Some, like the butt/shoulder will have more fat and thus more flavor.
- Olive oil: Adding a bit of oil is especially important if you use one of the leaner cuts of pork, so that the meat stays moist.
- Jarred pepperoncini: Make sure to add them with their liquid.
- Chicken stock: Only needed if using the Instant Pot method, you will want a little extra liquid for the device to come up to pressure.
- Blend of spices and herbs: This dish is well seasoned with dried oregano, dried basil. dried thyme, garlic powder, and onion powder.
See recipe card below for a full list of ingredients.
Step by Step Instructions
Step 1. Prepare spice blend and set aside.
Step 2. Begin by heating up a cast iron skillet with your olive oil, on medium high heat. Once hot, add in pork roast (whole) and begin browning. Allow each side to brown thoroughly before flipping it and moving to the next side. This first step is optional, but does give a great layer of flavor.
Step 3. Once browned, place pork into the Crockpot and add spices and pour pepperoncini and pepperoncini juice over the top.
Step 4. Cook on low for 6-8 hours or on high for 4-5. Shred meat and serve.
How to serve pepperoncini pulled pork
Serve this is with a warm pita, greek yogurt or Tzatziki sauce, kalamata olives, cucumber salad, and feta!
It is a different a take on a gyro and it so refreshing and filling. It's delicious with lemon butter rice as well.
Instant Pot Instructions
Begin by slicing pork tenderloin into 1-inch thick pieces.
Turn Instant Pot on to Saute function and add olive oil. Brown pieces of pork (4-5 minutes on each side).
Turn off Saute function and add the rest of the ingredients. Close lid and turn on High Pressure for 12 minutes. After 12 minutes are up, allow to Natural Release completely.
Shred meat and serve.
Can you meal prep with this recipe?
And the answer is 100% yes. This pork works amazingly well as a protein for meal prep and it's a nice switch from standard chicken. This pork lasts several days in the fridge, and after dinner one night, the rest almost always goes to lunches for the week.
Some ideas for what to pair the shredded pork with:
- Grain: white rice, brown rice, quinoa, couscous, rice pilaf
- Toppings: cucumber, kalamata olives, tomatoes, feta
- Sauces: Greek yogurt, Lemon Juice, hummus, tahini
More Instant Pot and slow cooker recipes
- Slow Cooker Beef Sandwiches
- Slow Cooker Corned Beef
- Instant Pot Jamaican Jerk Chicken
- Instant Pot Pulled Pork
- Easy Crockpot Kielbasa and Sauerkraut
Recipe FAQs
The two have a lot of similarities, that's for sure. While there are some Mississippi Pork Roast recipes out there, in general, the recipe calls for chuck roast, or another cut of beef. Most recipes also call for butter, ranch seasoning, and onion dip seasoning.
Yes, you can! Sometimes the cut of pork we use is just too big to get through with just two of us eating it. I often freeze some leftovers in airtight containers for easy lunches or dinners later on. To reheat you can microwave, but I prefer to reheat in a skillet on the stove top. Add a teaspoon of oil to brown the meat a bit and cook until just heated through.
If you tried this Pepperoncini Pork Roast or any other recipe on my website, please let me know how it goes in the comments below. I love to hear from you.
Pepperoncini Pork Roast
Ingredients
- 2 lb. pork roast of your choice loin, shoulder, butt
- 1 tbsp. olive oil
- 1 jar pepperoncini 9 oz. with liquid
- ½ cup chicken stock if Instant Pot
- 1 tsp. salt
- ½ tsp. pepper
- 1 tbsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- Begin by heating up a cast iron skillet with your olive oil, on medium high heat. Once hot, add in pork roast (whole) and begin browning. Allow each side to brown thoroughly before flipping it and moving to the next side. This first step is optional, but does give a great layer of flavor.
- Once browned, place pork into the Crockpot and add spices and pour pepperoncini and pepperoncini juice over the top.
- Cook on low for 6-8 hours or on high for 4-5.
- Shred meat and serve.
Notes
Turn Instant Pot on to Saute function and add olive oil. Brown pieces of pork (4-5 minutes on each side).
Turn off Saute function and add the rest of the ingredients. Close lid and turn on High Pressure for 12 minutes. After 12 minutes are up, allow to Natural Release completely.
Shred meat and serve.
Lily
This looks so tender and delicious! I love low and slow recipes, especially ones that are hands-off.
Claudia Lamascolo
What a nice spicy addition ot the pork and this was perfect for making cuban sandwiches with leftovers!
Ritisha Gupta
Instant Pot recipes are the best. Definitely helps bring out all the flavors!
Kechi
First of all, this is pure perfection! I am always looking for new ways to use my crockpot and instant pot; this is right on time!!!
Stephanie
This was delicious!! I substituted a small amount of unsalted butter for the olive oil and lessened the thyme because we don’t love the spice. It’s definitely a keeper!
Sarah
I'm so glad you enjoyed and adjusted to suit your tastes! It means so much that you left a comment, thank you.-Sarah
Susan
Made this tonight using the crock pot recipe. It is spectacular!! Served it over jasmine rice. Thank you for sharing!!
So very delicious!!!
Sarah
I am so glad you enjoyed it! We love it with rice too. 🙂 Thank you for taking the time to comment and for your kind words! -Sarah
Michele
Can I make gravy with the juice or would it not turn out because of the vinegar in the peppers?
Sarah
You can! I have had people add butter and a gravy packet to the recipe for a quick gravy. Very tasty! -Sarah
Mahala
I’ve made this recipe about twice now with my instant pot and my only complaint is that it never takes inly 12 minutes to cook on high pressure. I always have to cook for at least 30 minutes to 2 hours depending on how tender I want the meat. Now I’m not sure if it’s just me messing up with the instant pot as I am still a bit unfamiliar with using it (unfortunately I don’t have a crockpot although I wish I did).
Christy Arden
I just discovered this recipe a few months ago, and I have already made it multiple times and have been asked for the recipe multiple times! I follow the recipe exactly as written, which is rare for me. It also freezes well, so it's a great way to use a pork shoulder butt when it goes on sale. This recipe is a keeper!
Sarah Baumeister
This is such a sweet comment. We love this one too, and make it often. Thank you for your kind words!