I've warned you. I'm on a slow cooker streak here. Mostly because
That is why it is of the utmost importance to have something that is practically ready to go (or maybe 5 minutes of work) once we do get home. Hungry hubby = cranky hubby. And nobody likes one of those.
Pulled pork can definitely bring on a big yawn-seen-that-a-million-times factor, but the fact that pepperoncinis were added caught my eye. Spicy pulled pork? Now that's something I hadn't thought of before, well without the addition of spicy barbecue sauce that is. Count me in.
Italian Pepperoncini Pork Sandwiches
1 1/2 pounds pork shoulder
2 (1 ounce) packages dry Italian dressing mix, such as Good Seasons
1 (16 ounce) jar pepperoncini peppers, whole or sliced
6 slices Provolone cheese
6 hamburger buns
Line a slow cooker with a liner. Place the pork in the slow cooker; sprinkle with dry dressing mix. Pour the jar of peppers with juice into the slow cooker. Cook on low for 6-8 hours, or until the pork shreds easily.
Remove pork from slow cooker and shred with two forks, discarding any extra fat and bone. Place shredded pork in a large bowl. If whole pepperoncini are used, remove the stems and slice. Mix pepperoncinis into the pork.
Serve on hamburger buns topped with a slice of Provolone cheese.
While I had high hopes that these would be nice and spicy, the pepperoncinis let me down a bit. This is definitely more spicy than regular ol' pulled pork, but if you're going for spicy, this was more on the mild side. Adam said he got a bit of heat, but I didn't really notice any. Next time I think I'll switch up which peppers I'm using.
|Serving Size 269g|
|Amount per serving|
|Calories 584||Calories from fat 305|
|% Daily Value|
|Total Fat 33.9g||52%|
|Saturated Fat 14.2g||71%|
|Total Carbs 30.2g||10%|
|Vitamin A 5%||Vitamin C 1%|
|Calcium 30%||Iron 17%|