Crockpot Mississippi Pork Roast
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.
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
Calories: 436kcalCarbohydrates: 7gProtein: 52gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 173mgSodium: 675mgPotassium: 967mgFiber: 1gSugar: 1gVitamin A: 403IUVitamin C: 14mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!
