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Hello there dear reader and welcome to a post featuring a super easy, totally fantastic recipe for pork roast. There are already a couple of great recipes making use of pork roast on my site, including the super popular Pork Roast with Veggies and Gravy and the amazing BBQ Pulled Pork Sandwiches. Give them a try if you haven’t yet, both are fabulous.

Today’s Peperochini Pork Roast I brought along to share with you only requires 4 ingredients and has a super gentle kick to it…

…thanks to this fun jar of pickled peperoncini. Let me assure you the spicy kick is mild for sure. My kids love this roast and we have been enjoying it frequently.

It’s awesome served in a Peperonchini Pork Protein bowl with leafy greens, sliced apples, sliced veggies, quinoa and a creamy dressing of your choice like ranch or blue cheese.

It’s also great served on a toasted bun with melted provolone cheese (a favorite of my boys).

It also freezes super well, which is an added bonus.

Hope some of you get a chance to try it!

Crock Pot Peperoncini Pork Roast (4 Ingredients!)

Prep Time: 10 hours

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 12-15 servings

Serving Suggestions: Peperochini Pork Protien Bowl: Serve with leafy greens, quinoa, bell peppers, red onions, apples and a drizzle of creamy dressing like ranch or blue cheese. Peperochini Pork Provolone Melt: Slice a crusty bun in half, line with the pork and provolone cheese. Melt in the oven and serve.


1 (4-5 pound) pork roast
1 (16 oz) jar peperoncini pepper, undrained
1/2 tsp garlic salt
1 tsp Italian seasoning


1. Salt and pepper all sides of your roast.
2. Heat a large skillet up over medium high heat. When the pan is hot, add the roast and sear it until golden brown on all sides.
3. Place the roast in your crock pot.
4. Mix all the other ingredients together in a glass measuring cup and pour over the top of the roast.
5. Cover and cook on low for 7-8 hours or on high for 4 hours.
6. When it's cooked through, shred the roast up with two forks, cover again and allow it so cook for 30 more minutes to incorporate the juices.
7. Serve and enjoy!

Recipe adapted from my sweet friend Ann


About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. How long would this take in the Instant Pot electric pressure cooker? I have done this with beef roast and would like to try the pork roast. Thank you
    Love your recipe site.

  2. A nice variation on this is to use a beef tri-tip roast, 1 jar of pepperoncini and 1 jar of beef gravy. Tasted better if you leave it in the crockpot all day, but it’s pretty darn good from the intstant pot as well. Just shred and you have Chicago style Italian Beef for sandwiches. Leftovers make good enchiladas.