Also known as Mississippi Pulled Pork — so easy and very good. Made for quilting buddies on retreat; they request it every time.
Add olive oil to a skillet and sear roast on all sides, then place roast in a 6 Qt crock pot.
Put the whole stick of butter on top of the roast, sprinkle the packet of onion soup and the packet of Ranch dressing on top of the roast.
Put at least half of the peppers around the roast and also add at least half of the liquid from the jar of peppers.
Put the lid on the crock pot and cook on low for 6-8 hours.
When the meat pulls apart easily, remove from crock pot and let set for about 10 minutes.
Using two forks, pull the meat apart into desired size.
Chef's notes: You can adjust how many peppers you use depending on your preferences. Just remember that the more you use the spicier it will be. You don't have to sear the roast, sometimes skip that step when in a hurry, but it is worth it as it adds to the flavor. The pork can be used for a variety of recipes: put over mashed or baked potatoes, use in burritos, tacos or enchiladas, on salads, in scrambled eggs. It freezes well.