Pepperoncini Ranch Butter Pork Shoulder: 5-Ingredient Slow Cooker Dinner

A well-marbled pork shoulder is dusted with ranch and au jus seasonings, topped with a handful of pepperoncini and a stick of butter, then left to bubble away until it's pull-apart tender. The result is a rich, tangy, buttery pork that's perfect over mashed potatoes or piled onto sandwiches.

This slow cooker pork shoulder is the definition of set-it-and-forget-it cooking. You need just five ingredients: pork, ranch mix, au jus mix, pepperoncini, and butter. The pork cooks low and slow until it's fork-tender, then gets shredded and tossed in its own savory, buttery juices.

The pepperoncini add a mild heat and bright tang that cuts through the richness. It's a no-fuss dinner that's impressive enough for company and easy enough for a busy weeknight.

Ingredients

Why this recipe works

The magic of this recipe lies in the combination of seasonings and the low-and-slow cooking method. The dry ranch mix brings a savory, herby note with a hint of garlic and onion, while the au jus gravy mix adds deep beefy flavor and a subtle richness that complements the pork beautifully.

The butter melts into the juices, creating a silky, emulsified sauce that coats every shred of meat.

The pork shoulder, also known as Boston butt, is the ideal cut for slow cooking. Its high fat content and connective tissue break down over hours of gentle heat, turning the meat meltingly tender.

The pepperoncini, with their mild heat and vinegar tang, brighten the dish and balance the fat. The result is a pork that's juicy, flavorful, and impossible to resist.

Notes and substitutions

For the best flavor, use a good-quality dry ranch mix and au jus gravy mix. You can find both in the salad dressing and gravy aisles of most supermarkets. The pepperoncini are the jarred kind, usually sold in the pickle or Italian section. They are mild, so the dish isn't spicy, just nicely tangy.

A 6-quart slow cooker is ideal for this size roast. If your slow cooker is smaller, you can cut the roast in half to fit. The butter is important—don't skip it.

It adds richness and helps create the luscious sauce. For a slightly lighter version, you could reduce the butter to 4 tablespoons, but the full stick gives the best result.

• Boneless pork shoulder: Bone-in pork shoulder works too; just remove the bone before shredding.
• Salted butter: Unsalted butter plus 1/4 teaspoon salt can be used if you prefer to control sodium.
• Dry ranch mix: Use 2 tablespoons homemade ranch seasoning if you have it.
• Dry au jus mix: Use 1 tablespoon beef bouillon powder plus 1/2 teaspoon onion powder as a substitute.

Equipment

• 6-quart slow cooker
• Measuring spoons
• Two forks for shredding
• Serving spoon
• Cutting board (optional)