Slow Cooker Mississippi Pork Roast in the kind of comfort meal that cooks itself, filling your kitchen with rich and savory aromas all day long. Tender pork shoulder melts into a buttery blend of ranch seasoning, au jus and tangy pepperoncini - creating the perfect balance of sweet, savory and spicy.
Table Of Contents
With just a handful of ingredients, this Slow Cooker Mississippi Pork Roast recipe is a weeknight hero and a Sunday dinner favorite. Just add the ingredients to the crockpot, set it and forget it until it's time to eat.
Serve over mashed potatoes, rice or on toasted rolls for a hearty meal that feels indulgent but couldn't be simpler to make. Don't love pork? No problem- simply swap the pork for a beef chuck roast. You may also enjoy this crockpot pepper steak and classic slow cooker beef pot roast.
Why You'll Love Making Mississippi Pork Roast In The Crockpot
- It delivers incredible flavor with barely any effort - just set it and forget it!
- The slow cooker transforms pork shoulder into tender, melt-in-your-mouth shredded pork infused with buttery, tangy flavor.
- It's a crowd-pleasing recipe that is great for weeknights, gatherings, meal prep - leftovers taste great!
- With just a few ingredients, it's a reliable fuss-free recipe.
Ingredients
- 3-4 lb pork shoulder (or pork butt), trimmed of excess fat
- 1 oz packet of ranch seasoning mix
- 1 oz packet of au jus gravy mix
- ½ cup unsalted butter, cut into chunks
- 6-8 pepperoncini(from a jar), plus 2 tablespoon of the juice
- ½ cup water or broth
Step-By-Step Instructions
- Place the pork shoulder in the slow cooker. Pour in the water or broth. Sprinkle the ranch seasoning and au jus mix evenly over the top of the pork. Add the butter chunks on top.
- Place the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine from the jar.
- Cover and cook on low for 8 hours or high for 4-5 hours, until the pork is fall-apart tender when pulled with a fork.
- Shred pork in the slow cooker and serve.
Serving Tips
- Serve over mashed potatoes, white rice, brown rice or on sandwich rolls.
- For a lower carb option, serve with roasted vegetables such as green beans or asparagus or over mashed pumpkin and mashed cauliflower.
How To Store
- Refrigerate: Store leftovers in an airtight container in for up to 4 days.
- Freeze: Freeze in portions for up to 2 months.
- Reheat: In a pan on the stovetop or in the microwave with a splash of broth to loosen.
Recipe FAQs
Pork shoulder and pork butt work the best because they are well marbled and break down beautifully when slow cooked. They become fall-apart tender and easily shreddable.
Yes, you can substitute with a 3-4 pound beef chuck roast. Cooking time should remain the same.
No, Mississippi pork roast is more tangy than spicy. Pepperoncini adds a mild heat and brightness, but the overall flavor stays kid-friendly. For more heat, add more peppers.
Recipe
Slow Cooker Mississippi Pork Roast
Equipment
Ingredients
- 3-4 lb pork shoulder trimmed of excess fat
- ½ cup vegetable broth or water
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup unsalted butter cut into chunks
- 6-8 jarred pepperoncini plus 2 tablespoon brine from the jar
Instructions
- Place the pork shoulder in the slow cooker. Pour in the broth (or water). Sprinkle the ranch seasoning and au jus gravy mix evenly over the pork. Add the butter chunks on top.
- Place the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine from the jar.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until the pork is fall-apart tender when pulled with a fork. Shred pork in the slow cooker and serve.
Notes
Nutrition
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