Slow-cooker pork roast with pepperoncini

Slow-cooker pork roast with pepperoncini

Slow cookers are such huge time savers, but a lot of people never get past making the same old chili and soups in them. This pork roast gets a zingy kick from pepperoncini peppers (find them jarred near the olives at your supermarket) and dry English mustard. It’s sophisticated enough for a dinner party, and no one will ever know you made it in a crock pot!

 

Pepperoncini Pork Roast

Prep time: 10 minutes
Cook time: 6-8 hours on low

Serves 8

 

2 ½ pounds boneless pork roast

1 cup minced pepperoncini peppers

1 cup pepperoncini juice

1 tsp, black pepper

½ tsp. sea salt

¼ tsp. dried oregano

¼ tsp. dried basil

1/8 tsp. dried rosemary

1/8 tsp. dry mustard, such as Colemans

3 cups chopped broccoli, spinach, or asparagus

 

Place all the ingredients except the vegetables in a slow cooker.  Simmer on low for 6 to 8 hours or on high for 4 to 5 hours.  Serve with the steamed broccoli, spinach, or asparagus. If you’re following the Fast Metabolism Diet, this recipe is appropriate for Phase Two. Looking for more slow-cooker recipes? Check out the Fast Metabolism Pinterest board.

Sliced Pork Roast

 


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23 thoughts on “Slow-cooker pork roast with pepperoncini

  1. I was skeptical about this recipe, but it was really delicious. Seriously, super easy, pork came out succulent, and tasted really good. The sauce was delicious on the veggies as well. A new go to recipe for me.

  2. I love pepperoncini! Can’t wait to make this. I make a crockpot green chile pork my husband can’t get enough of–and it’s got no added fat. I start with a really lean cut of pork, so it’s almost fat free. Just use natural things like low sodium chicken broth, frozen green chiles, and some mexican oregano. Mexican oregano is amazing. I never used oregano in cooking until I found it–now I use it in everything! Think I will try this recipe with some Herbs de Provence…yum.

  3. I made this in the oven, added chopped mushrooms and shallots on top of the pork loin. Covered with foil and baked @ 475 for 1 1/2 hours… absolutely delicious and my entire family loved it!

  4. If one is doing the FMD to get mebolism moving faster and not to lose weight, can we have bacon (nitrate & sugar free, of course)? I see this delicious pork roast, so whaddya say….. ? (Besides, not finding the right kind of turkey bacon—argh)

  5. I have been looking everywhere for pepperoncini’s that don’t contain chemicals in the ingrediants list. Any recommendations on which brands are ok to use?

  6. I’m on my third day of this diet. So far so good. I have not had the nerve to get on the scale yet, but the choices of food is great and the diet is very easy to follow. I’ll get back to you at a later date hopefully with much success.

  7. Just bought the book and I’m getting ready to start the diet on Monday. I would like to know where I can find more recipes that men friendly. I work 12 hr. shifts and really need things that are easy to make.

  8. i just made this, but used a pork shoulder that had some fat on it. Have I screwed up? If I can’t eat this in p2, would it be okay for p3?

    • I would not worry too much, but P2 is supposed to be about lean proteins. Pork shoulder isn’t actually on the lists — pork loin is, however.

  9. i like this recipe, but I wanted to know if I could use pork tenderloin instead of pork roast?that way, I can use this meal for more phases.

  10. For the Brits, could someone please elaborate a bit more on what pepperoncinis are exactly? I’ve never heard that term used. Googling suggests a particular type of pepper/paprika but a brand wouldn’t be needed for that. Are they pickled peppers? Thanks

    • They’re a pickled hot pepper, yes. So you could use any pickled pepper, like the little Turkish ones found there.

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