From the kitchens of Amy & JJ

Our good friend, Jack Sunday, provided this recipe for our first KFGO Cookbook. This particular dish is a crowd pleasure and great to bring to pinochle tournaments, sporting events, holidays or just enjoy on a Sunday afternoon. Tried and true, like a good recipe should be!

1 4-5 lb pork roast 

1 1/4 lb cube of butter 

1 packet Hidden Valley Ranch 

1 packet McCormick’s Au Jus 

6-8 Pepperoncinis 

(optional) as many mushrooms as you wish 

 Place the roast in a crock pot. Place the cube of butter on top of the roast. Sprinkle the HVR and Au Jus over the top of the roast  and butter. Place the pepperoncinis on top and around the roast.  (Optional) Stuff as many mushrooms as you wish into the pot.  (Add no liquid!) Cook on high for 3-4 hours for slicing or 6-8 hours for pulled pork.