The Italian Dip

 

 

 

 

 

 

 The Italian Dip

 

 

1 boneless pork roast

2 packets Zesty Italian Dressing

 1/2 cup white or Red Wine vinegar 

1/4 cup brown sugar

1 T Dried Onion

1 T dried Garlic

1/2 stick butter

2 T Chicken Bouillion Powder

1/4 cup Dried Green Pepper Powder

1 Jar Pepperoncini and brine

1/2 t oregano

3 T tomato Paste 

1 t Gelatin Powder

Water to cover

 

Put everything in the Instant Pot and put the lid on and seal and 

set it for 2 hours on meat.

 

Take the meat out and then set the juice to Saute high for 30 mins.

Let the juice reduce.

 

Either shred the meat, or put it in the fridge to firm up then slice thin.

 

Serve hot with sauteed onions and peppers on a roll, with the hot juice to dip in.