Pepperoncini Pork Roast (Crockpot and Instant Pot)

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 great 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!

How does this compare to Mississippi Pot Roast?

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.

That dish is amazing, but 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.

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
• jar pepperoncini, with liquid
• chicken stock (if using the Instant Pot method, you will want a little extra liquid)
• salt
• pepper
• dried oregano
• dried basil
• dried thyme
• garlic powder
• onion powder

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.

Crockpot 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.

How to serve pepperoncini pulled pork

My favorite way to serve this is with a warm pita, greek yogurt or Tzatziki sauce, kalamata olives, cucumber, and feta! It is a different a take on a gyro and it so refreshing and filling. It's delicious with rice as well.

Which leads me to my next point…

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

Can you freeze pulled pork?

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.

Interested in other 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

Pepperoncini Pork Roast

Sarah Baumeister

Pepperoncini Pork Roast is about to become your favorite crock pot meal, with savory pork, jarred pepperoncini and lots of herbs!

4.46 from 22 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Instant Pot

Cuisine Greek

Servings 8 servings

Calories 199 kcal

Ingredients

  

1x2x3x

• ▢ 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

 

• Crockpot
• 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.
• 
  Instant pot
• 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 and serve.

Nutrition

Serving: 1gCalories: 199kcalCarbohydrates: 3gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 83mgSodium: 752mgFiber: 1gSugar: 1g

Tried this recipe?Let us know how it was!