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
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.