ACTIVE TIME 25 MINUTES TOTAL TIME 8 HOURS, 25 MINUTES SERVES 8
✓ Freezable ✓ Make Ahead ✓ Big Batch ✓ Slow Cooker ✓ Gluten-Free
1 3-to-4-lb. boneless pork shoulder (Boston butt)
2 tsp. kosher salt
4 small shallots, chopped (1 cup)
1 cup sliced pepperoncini peppers plus ½ cup brine (from a 16-oz. jar), plus more peppers for serving
½ cup beef broth
¼ cup (½ stick) unsalted butter, cubed
1 1-oz. envelope ranch seasoning
Cooked white rice, shredded romaine lettuce, sour cream, and chopped cilantro, for serving
TRIM pork of excess fat and sprinkle with salt. Place shallots, peppers, brine, broth, and butter in a 6-quart slow cooker. Add pork; sprinkle with ranch seasoning. Cover and cook until pork is tender and easily pierced with a fork, about 8 hours on low.
TRANSFER pork to a cutting board. Coarsely shred using 2 forks. Pour cooking liquid from slow cooker through a fine-mesh strainer into a large heatproof measuring cup with a spout; return solids to slow cooker. Add shredded pork and 1 cup cooking liquid, stirring to combine. Discard remaining cooking liquid.
SERVE pork in bowls with rice, lettuce, sour cream, and more peppers. Sprinkle with cilantro.
PER SERVING: 671 Calories, 21g Fat (9g Saturated), 148mg Cholesterol, 6g Fiber, 49g Protein, 69g Carbs, 1,856mg Sodium, 0g Added Sugar