Recipe: Pepperoncini Pot Roast

A hairy chested he-man's recipe for your enjoyment. 1 (smallish) shoulder roast 1 jar pepperoncinis 5-6 cloves of garlic Clean and slice the garlic cloves into slivers. Pierce the surface of the roast, and insert the slivers. Place the roast in a slow cooker, on a rack if you have one. Pour the entire jar of pepperoncinis over the top, fliud and all. Let the cooker do it's thing somewhere between medium and high, until the internal temperature of the meat reached 200F, at which point it should nearly fall apart. Notes: Obviously for us, the leaner the cut, the better. Leaner means tougher, so the 200F internal temperature becomes more important. Next time, I'll cut off and discard the stems from the peppers. They are annoying, Serving suggestion is to shred the result, and eat on a bun with BBQ sauce. I haven't done this; I just eat chunks of it straight. YMMV. ETA: I wanna try this with a pork roast, too.

Thanks, I'll give it a try!