1 1/2 pounds pork shoulder roast
1 large onion, sliced
1 (16 ounce) jar pepperoncini peppers, whole or sliced, stems removed
2 (1 ounce) packages dry Italian dressing mix or
1 Tablespoon dry Italian herbs
6 slices Provolone cheese
6 sandwich buns or rolls
Place sliced onions in slow cooker. Position the pork roast over the onions. Pour the jar of peppers with juice over the roast. Sprinkle with dry Italian seasoning. Cook on low for 6-8 hours or until the pork shreds easily.
Remove pork from slow cooker and shred with two forks, discarding any extra fat and bone. Return the shredded pork to the slow cooker; mix pepperoncini into the pork.
Serve on buns or rolls topped with a slice of Provolone cheese.
**If additional moisture is needed, a cup of broth or beer may be added.
Spread tortilla with refried beans. Place shredded pork and pepperoncini onto half of the tortilla. Top with shredded cheese. Fold tortilla in half over filled side. Grill on stovetop griddle over medium heat until browned. Turn carefully; brown other side.
Serve with sour cream, salsa and guacamole.
Slice Italian bread into 1-inch slices; lightly toast. Place shredded pork and pepperoncini on toasted Italian bread. Top with Provolone cheese. Broil briefly to melt cheese.
Serve with a sour cream-horseradish dressing.
Spread tortillas with refried beans. Fill tortillas with pork and pepperoncini. Top with salsa, cilantro, shredded cheese, avocado, and sour cream