1 (3-5 lb.) rum roast
1 (10 oz.) jar pepperoncini peppers

Remove string, all fat and veins before putting meat in crock pot. Cut tops off of peppers and remove seeds. Chop peppers to desired size and add to pot. Strain remaining juice and add to pot. Cook on high for 2 hours. Cook on low for 10 to 12 hours. When finished cooking, use 2 forks to shred the meat. Serve on gonnella buns.