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Slow-Cooker Pepperoncini Pork and Potatoes
Rachel Kim

Slow-Cooker Pepperoncini Pork and Potatoes

Pepperoncini brine handles the acid, salt and brightness in one pour. It cuts through pork without tasting like a jar of pickles; don't use loin here, because shoulder needs the long cook and gives the potatoes enough richness.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs boneless pork shoulder cut into 3-inch pieces
  • 1 jar 12 oz sliced pepperoncini with 1 cup brine
  • 1 1/2 lbs baby red potatoes halved
  • 2 tsp Italian seasoning
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Spread the potatoes in the bottom of a 6-quart slow cooker and set the pork pieces on top.
  2. Season the pork with the Italian seasoning, salt and black pepper.
  3. Pour in the pepperoncini, measured brine and chicken broth.
  4. Cover and cook on low for 8 hours, until the pork is about 195°F and separates easily with a fork.
  5. Pull the pork into large chunks, stir it through the sharp cooking juices and serve it with the potatoes.