Mississippi pork roast is a hearty, flavorful dish that turns a simple pork shoulder into a tender and savory meal.
This recipe has become a favorite for busy families like ours because it requires minimal prep and delivers rich flavor with every bite.
The slow cooking process allows the pork to become fall-apart tender, making it one of the easiest comfort meals to prepare at home.
While it’s often made with beef, using pork adds a slightly different twist that pairs beautifully with pepperoncini peppers, ranch seasoning, and au jus mix.
Whether served over mashed potatoes, rice, or tucked into sandwiches, crock pot Mississippi pork roast is a reliable crowd-pleaser that works for weeknights and for any gathering.
For more comforting crockpot dinners, you may also like my slow cooker cranberry pot roast, crockpot pulled brisket burgers, and slow cooker cube steak.
The best part…
- Requires less than 15 minutes of prep time.
- Pork shoulder becomes juicy and fork-tender after hours of slow cooking.
- Works well for family dinners, holidays, or meal prep.
- Versatile enough to serve in different ways throughout the week.
Ingredients
- Pork shoulder butt roast: The best cut for tenderness and flavor.
- Au jus gravy mix: Adds depth and a savory base to the sauce.
- Ranch seasoning mix: Balances the richness with tangy flavor.
- Onion and garlic: Fresh aromatics that enhance the overall taste.
- Unsalted Butter: Provides richness and helps create the signature sauce.
- Chicken broth: Keeps the roast moist while cooking. I recommend no salt
- Pepperoncini peppers and juice: Add a mild tangy kick without overpowering.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make Mississippi pork roast
Place the pork shoulder in your crockpot. Sprinkle with ranch seasoning and au jus mix.
Add the onion, garlic, sliced butter, chicken broth, pepperoncini juice, and peppers.
Cover and cook on low for 6–8 hours, until the pork is fork-tender and at least 145°F internally.
Transfer the cooked meat to a chopping board and shred with two forks then stir it back into the sauce before serving.
Substitutions & variations
- Other cuts of pork: Bone-in pork roast or pork loin can be used, though cook times may vary.
- Different proteins: This style of recipe also works beautifully with beef chuck roast, brisket, or chicken. For poultry lovers, try my Mississippi chicken or use the same slow cooking method for crockpot shredded chicken.
- Broth options: Chicken broth, beef broth, or even plain water will work. Using broth gives you more flavorful gravy.
- Taste: For a less tangy dish, reduce or leave out the pepperoncini juice. You can also use the whole peppers and remove before serving.
- Optional sear: Searing the pork shoulder in a hot skillet before adding it to the crockpot builds extra flavor.
How to serve Mississippi pork roast
Mississippi pork roast pairs well with classic sides like creamy mashed potatoes, rice, roasted vegetables, or buttery dinner rolls. Beyond that, there are plenty of ways to stretch this dish into new meals:
- Pulled pork tacos: Fill warm tortillas with shredded pork, add slaw or pico de gallo, and finish with a squeeze of lime.
- Pulled pork sandwiches: Pile the meat onto soft sandwich rolls with a drizzle of barbecue sauce for a quick lunch or dinner.
- Pulled pork burgers: Top burger buns with pork, melted cheese, and caramelized onions for a richer spin.
- Pulled pork sliders: Serve on mini rolls for parties or gatherings; they’re easy to make in batches and always a hit.
Storing and reheating leftovers
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat gently on the stovetop over medium heat until warmed through.
Helpful Tips
- If time allows, sear the pork shoulder in a hot skillet before adding to the crockpot for extra flavor.
- Check the roast at the 6-hour mark if your slow cooker runs hot.
- If you prefer not to eat the sliced pepperoncini peppers, use whole pepperoncini peppers instead and then remove before serving.
- For a thicker sauce, whisk cornstarch and water together and stir it into the liquid at the end of cooking.
FAQs
Yes, pork loin or bone-in pork roast can be used, though pork shoulder gives the best tenderness. Adjust cooking time as needed.
Broth isn’t strictly necessary, but it helps create more sauce for serving. You can also substitute with water if you prefer.
Absolutely. Substitute with chuck roast for a classic slow cooker Mississippi roast flavor.
Must try crock pot Mississippi pork roast!
Mississippi pork roast is a straightforward, comforting recipe that transforms pork shoulder into a tender, flavorful main dish.
Made in the crockpot, it’s an easy dinner option that can be enjoyed in several ways, from a family-style meal to sliders and sandwiches.
Once you try it, this slow cooker classic is sure to become a regular in your kitchen.
Happy cooking!
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Crockpot Mississippi Pork Roast
Equipment
- 6-quart crockpot
Ingredients
- 4 lb boneless pork shoulder butt roast
- 1 oz Au jus gravy mix
- 1 oz ranch seasoning mix
- 1 onion (diced)
- 3 garlic cloves (minced)
- 8 tablespoons Unsalted butter (1 stick butter, sliced)
- 1 cup Low sodium chicken broth (low sodium works)
- 1 cup pepperoncini peppers (Sliced or 8 whole peppers)
- ¼ cup pepperoncini juice (You can substitute with more broth and leave it out you don't like the tang)
Instructions
- Place the pork roast in the bottom of your crockpot. Sprinkle the au jus and ranch seasoning evenly over the top.
- Scatter the diced onion and minced garlic around the roast. Add the sliced butter on top.
- Pour in the chicken broth and pepperoncini juice, then add the peppers.
- Cover with the lid and cook on low for 6–8 hours, or until the pork is fork-tender and has reached at least 145°F internally.
- Remove the roast and shred it into chunks using two forks. Stir the pork back into the cooking liquid to coat before serving.
Notes
- The roast will shred more easily if you let it rest for 10 minutes before pulling it apart.If your crockpot tends to run hot, check for doneness at the 6-hour mark.
- For a thicker gravy, remove the pork, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the liquid and let it thicken before returning the meat.
- Leftovers make excellent filling for sliders, tacos, or baked potatoes.
Nutrition
