10 whole pepperoncini, stems removed, plus 1/2 cup of the brine from the jar
2 TBSP unsalted butter
4 medium garlic cloves, minced
1 TBSP dried parsley
2 tsp dried dill
DIRECTIONS
Pat the pork dry with paper towels then season the pork generously with salt and pepper and set aside.
Heat the oil in a large saute pan over medium-high heat.
When the oil is hot, sear the pork until well browned all over, about 4 minutes per side.
Transfer the pork to a large slow cooker and set aside.
Keep the saute pan over medium-high heat and cook the onion in the pan, stirring often, until softened, about 4 minutes.
Stir the pepperoncini, brine, butter, garlic, parsley, dill, and 1 tsp salt into the pan with the onion and use a wooden spoon to scrape any stuck on bits off the bottom.
Transfer the contents of the pan into the slow cooker over top of the pork.
Place the lid on the slow cooker and cook on LOW until pork is very tender, about 8 hours.
Take the lid off the slow cooker then use two forks to shred the pork, discarding the bone.
Season the pulled pork with salt and pepper to taste.
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