Place roast in crock pot and add all of the seasonings; pour one cup of water over all. Cook on low for 10 - 12 hours or until meat is very tender and can be shredded. Shred the roast and put back in crock pot. Add one jar of Pepperoncini peppers, including juice, and continue cooking for two more hours.
Very good on Italian hard rolls. Excellent reheated the next day. ENJOY!