½cup(1 stick) butter – REAL salted butter(not margarine)
Heat up a large skillet on high. Add oil to hot skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the roast quickly. Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over roast. Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 6 hours. Take two forks and start shredding the meat.
Discard any big fatty pieces. Place pork back into the slow cooker and stir well in the juices to coat.
Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese