Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil.

Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.

Sear the pork roast on each side until golden.

Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine.

Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.

Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.

Season the pork roast with 1 tablespoon of the Ranch seasoning.

Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.

Add the pork roast to a 4-6 quart slow cooker. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.

Preheat the oven to 300 degrees F. Season the pork roast with 1 tablespoon of the Ranch seasoning.

Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.

Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.

Secure the lid of the dutch oven and cook at for 2 hours. Carefully remove from the oven and shred the pork.