Here's a slow cooker (Crockpot) two-ingredient recipe that couldn't be easier and couldn't pack a bigger punch when it comes to flavor. Just start with a boneless pork sirloin roast, pour on a jar of peperoncini (pepperoncini), turn on the slow cooker, and wait to savor the goodness.
Last weekend when I made this, I opted to add potatoes. Usually, I serve it over mashed potatoes, but it was equally good (maybe even better) with the potatoes cooked alongside the roast. Saved me the effort of mashing potatoes and having to wash another pan, too.
"So, What is a Peperoncini Anyway?"
"What's a peperoncini?" you ask. Technically, it's a hot chili pepper, often spelled with an additional "p" in the middle (pepperoncini). You've probably seen these popular Greek Mezzetta Peperoncini on salad bars and sub sandwiches. They also make delicious snacks when served with, or wrapped with, salami and cheese. They're a mainstay on antipasto platters or salads, the traditional first course of an Italian meal. I chose the deli-sliced version; feel free to choose the whole peppers.
"Are peperoncini hot?" I think the "kick" or spiciness is more noticeable in the sliced version of these peppers. A hot pepper lover probably wouldn't consider these hot at all, just closer to mild but very flavorful.
Peperoncini are naturally gluten free, cholesterol free, and suitable for a vegan diet. I use the Mezzetta brand because they're easy to find and they're delicious. The heat level varies from farm to farm and brand to brand, so give your alternative brand a taste test to be sure they're not too hot for the family.
As for the pork roast, a nice, lean sirloin roast is pretty easy to find and very inexpensive as far as meat goes these days. For the two of us I usually choose a small one (1.5 to 2 pounds) which provides plenty of meat for a meal plus leftovers; choose a larger roast for a bigger family.
Here's the easy recipe:
Pepperoncini Pork Roast (Slow Cooker Recipe)
1 2-pound (approximate weight) lean sirloin pork roast
1/2 to 1 jar (16 ounces) Mezzetta Golden Greek Peperoncini, deli-sliced or whole
2 or 3 russet potatoes, washed and cut into large chunks (optional)
Place the pork roast in the slow cooker/Crockpot. Add potatoes, if using, placing them around the roast. Pour the jar of peperoncini over the top, including the juice. Cover and cook on low for 6 to 8 hours, high for 4 to 6 hours. Slice or shred the pork and serve with the potatoes.
Note that since I usually cook for two, I just use half of the jar of peppers at a time. Don't skimp, though, if you love peperonicini. If you're not sure about the spiciness or "heat," start with less.
This really is a delicious meal. Let me know if you try it and how you like it!