Slow Cooker Mississippi Pork Roast

No ratings yet

Tender and flavorful, this slow cooker pork roast is made with simple ingredients for an easy but satisfying dinner!

Prep Time10

Cook Time8

Total Time8 10

Servings:

Place the pork shoulder in the slow cooker.
3 ½ pound pork shoulder (or pork butt)
Sprinkle the ranch seasoning and au jus mix evenly over the top. Add the butter chunks on top of the pork. Place the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine. Add some water or broth if your slow cooker runs hot.
1 ounce ranch seasoning mix, 1 ounce au jus gravy mix, ½ cup unsalted butter (1 stick), cut into chunks, 6 pepperoncini peppers (from a jar), plus 2 tablespoon of the juice, ½ cup water (or broth) if your slow cooker runs hot
Cover and cook on low for 8 hours or high for 4–5 hours, until the pork is fall-apart tender.
Remove some of the juices, then shred the pork in the slow cooker.

If desired, trim the excess fat from your pork shoulder to prevent the final dish from becoming overly greasy.
Keep the crockpot lid closed. Opening the slow cooker will increase cooking time and can dry things out.
If you want the shredded pork a little less saucy, ladle out most of the juices before shredding.

Use chuck roast instead of pork for a Mississippi Pot Roast version.
You can swap the au jus mix for brown gravy mix for a slightly richer flavor.
For an easy side dish, throw in some onion wedges or baby carrots to cook with the meat.
For a creamy version, mix in cream cheese at the end.

Serve over mashed potatoes, rice, or buttered noodles, or serve on slider buns with a slice of provolone or Swiss.
Pair with roasted veggies, green beans, or simple side salads.
Leftovers work well in tacos, quesadillas, or over baked potatoes.

Store in an airtight container in the refrigerator for 3–4 days.
For longer storage, you can freeze leftovers for up to 3 months.
Reheat gently in a saucepan or microwave, adding a splash of water or broth to prevent drying out.