1 roast, about 4lbs. (pork or beef)
2 envelopes Italian salad dressing mix
2 c. water
1 jar (16ounces) mild pepper rings, undrained
Place roast in a 5 quart slow cooker.
Combine the salad dressing mix and water; pour over roast.
Cover and cook on low overnight.
Remove meat; shred with fork .
Separate fat from juice before returning meat and juice to slow cooker.
Return meat and juice to slow cooker.
Add pepper rings and juice. (sort through rings to remove hard stem portions)
Serve on hoagies.
Yield 18 servings