• Remove your pork roast from it's package and pat dry with paper towels. Cut into 4-6 large pieces. This helps the browning area become larger. If you are not browning your pork beforehand, you can skip this step.
• In a large skillet, add 2 tbsp oil and sear the pork roast until they are golden brown on each side.
• Place in a 6-quart slow cooker along with sliced onion. Sprinkle the ranch seasoning and Au Jus gravy seasoning over the pork pieces and toss with tongs to fully combine.
• Drizzle the pepperoncini juice over the pork and add the pepperoncini peppers and butter on top.
• Cover and cook on LOW for 8 hours.
• Using two forks, shred the pork until it’s all pulled. Stir it into the juices and serve hot.

Instant Pot Instructions

• Cut pork into pieces. Using the sauté function, add 2 tbsp oil and sear the pork roast until they are golden brown on each side. This may have to be completed in batches depending on the size of your pressure cooker.
• Add in the sliced onion and toss together, Sprinkle the ranch seasoning and Au Jus gravy seasoning over the pork pieces and toss with tongs to fully combine. Drizzle the pepperoncini juice over the pork and add the pepperoncini peppers and butter on top.
• Pressure cook on manual HIGH for 90 minutes. Once finished, let the instant pot do a natural release before taking the lid off.
• Using two forks, shred the pork until it’s all pulled apart. Stir it into the juices and serve hot.