Slow Cooker Mississippi Pork Roast
Rich, buttery, tangy, and savory—this easy Mississippi Pork Roast slow cooker recipe transforms pork shoulder into fork-tender perfection. A must-try comfort meal!
Ingredients
- 3-4 lb pork shoulder or pork butt, trimmed of excess fat
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix (use only .6 oz packet if doing a 3 pound roast so it's not too salty)
- ½ cup unsalted butter (1 stick) cut into chunks
- 6-8 pieces pepperoncini peppers plus 2 tbsp of juice from the jar
- ½ cup water, especially if your slow cooker runs hot
Instructions
Add the pork.
- Place pork shoulder into your slow cooker.
Season it up.
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the meat.
Add butter and peppers.
- Top with chunks of butter, the pepperoncini peppers, and a couple tablespoons of the brine for tang.
Slow cook.
- Cover and cook on Low for 8 hours, or High for 4–5 hours, until the pork easily shreds with a fork.
Shred and serve.
- Drain off some of the excess juices (don’t toss them—they’re delicious) and shred the pork directly in the slow cooker. Alternatively, if you have a trussed roast, don't remove the twine prior to cooking so the meat retains it's shape. Simply slice the meat and serve the remaining sauce as gravy.
Nutrition
Calories: 335kcalCarbohydrates: 2gProtein: 32gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgSodium: 392mgPotassium: 577mgFiber: 0.03gSugar: 0.02gVitamin A: 357IUVitamin C: 1mgCalcium: 28mgIron: 2mg
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