With every bite, Daniel said this was the most delicious pork he had ever tasted!
To start, put the following in your Instant Pot:
2 lb pork shoulder roast
1 pack of dry ranch seasoning
1 pack of dry au jus mix
1 stick of butter
1 cup of pepperoncini juice
as many pepperoncinis as your little heart desires
Put the lid on, press 'manual' and cook it for 60 minutes with a natural release.
While that was cooking, I baked some Rhodes rolls. I don't follow the rules with those because when I do, my children don't eat them. They only eat it if I put them right from the freezer into a 350 degree oven until they turn golden brown. Super easy! But, you can use any bread you'd like!
Place some provolone cheese on your bread and broil until melted.
Once the pin has dropped, open it up and shred the pork.
We served ours with mandarine oranges - a favorite around here!
Eleanor thought it was so great, she climbed on the table and plopped herself right next to the bowl of meat and ate it with the tongs!
Happy Eating!
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