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Slow Cooker Mississippi Pulled Pork

Ingredients

• 1 (4-5 pound) Boston Butt
• 1 Ranch seasoning packet
• 1 Au Jus gravy seasoning packet
• 1/3 cup juice from a jar of peperoncini peppers
• Peperoncini peppers
• 4 Tablespoons butter, cut into slivers

Directions

Cut as much fat off the pork butt as possible. Place in 6 quart slow cooker.

Sprinkle the ranch seasoning and Au Jus gravy seasoning over the pork butt.

Drizzle the peperoncini juice over the pork butt.

Scatter the peperoncini peppers around the pork butt and scatter the butter on top.

Cover and cook on LOW for 9 hours.

Skim any fat off the surface and shred the meat. Remove any areas of fat as you shred the meat.