Slow Cooker Mississippi Pork Roast
Slow Cooker Mississippi Pork Roast is a savory, sweet and spicy pork roast that is tender to the touch and falls apart with ease. It takes minutes to prepare and can be paired with a variety of sides. Your family will fall in love with this incredibly flavorful, melt-in-your-mouth dinner!
Love cozy family dinners? Try my chicken cobbler, beef enchilada casserole and Dutch oven whole chicken next!
Easy Dump & Go Crockpot Dinner Idea!
Bring everyone to the table with this comforting Mississippi Pork Roast. It’s an easy slow cooker meal that feels special enough for Sunday dinner.
Serve it up with a side of creamy mashed potatoes and a classic house salad for a complete meal.
Ingredients
4 lb boneless pork shoulder butt roast
1 oz envelope au jus gravy
1 oz envelope ranch seasoning mix
1 onion, diced
3 garlic cloves, minced
8 tablespoons (1 stick), sliced
1 cup low sodium or unsalted chicken broth
1 cup sliced pepperoncini peppers (or 8 whole peppers)
¼ cup pepperoncini juice
Step by Step Instructions
STEP ONE – Place roast into crockpot and top with au jus gravy mix and ranch seasoning mix.
STEP TWO – Add the onions, garlic, sliced butter, pepperoncini peppers with juice, and chicken broth.
STEP THREE – Cover and cook on low for 6-8 hours, until the roast reaches a minimal internal temperature of 145°F and is fall-apart tender.
STEP FOUR – Shred into chunks and stir back into the sauce before serving.
Serving Suggestions
This easy slow cooker meal tastes delicious served over mashed potatoes, over rice, or in sandwiches for game day!
Storage & Reheating Instructions
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
Slow Cooker Mississippi Pork Roast
- Total Time: 6 hours 10 minutes
- Yield: 6 to 8 servings 1x
Description
Slow Cooker Mississippi Pork Roast is a savory, sweet and spicy pork roast that is tender to the touch and falls apart with ease. It takes minutes to prepare and can be paired with a variety of sides. Your family will fall in love with this incredibly flavorful, melt-in-your-mouth dinner!
Ingredients
4 lb boneless pork shoulder butt roast
1 oz envelope au jus gravy
1 oz envelope ranch seasoning mix
1 onion, diced
3 garlic cloves, minced
8 tablespoons (1 stick), sliced
1 cup low sodium or unsalted chicken broth
1 cup sliced pepperoncini peppers (or 8 whole peppers)
1/4 cup pepperoncini juice
Instructions
- Add the onions, garlic, sliced butter, pepperoncini peppers with juice, and chicken broth.
- Cover and cook on low for 6-8 hours, until the roast reaches a minimal internal temperature of 145°F and is fall-apart tender.
- Shred into chunks and stir back into the sauce before serving.
Notes
Substitutions:
You can choose to sear the pork on the stovetop before placing it into the crockpot. In a skillet with a little olive oil, sear both sides of the roast for 4-5 minutes over medium-high heat until browned.
You can use other cuts of pork like bone-in roast or pork loins. The cooking times may vary depending on the size of meat. Cook until the pork reaches a minimal internal temperature of 145°F and is fall-apart tender.
Other types of meat can be substituted for the pork in this recipe like chuck roast, brisket, beef stew meat, chicken breasts or thighs, or even turkey breasts or tenderloins.
You can use chicken broth, beef broth, or water. You can also choose not to add the additional liquid. It does help to make more gravy.
If you want less spice, you can choose not to add the pepperoncini juice and use less peppers.
If you don’t want to eat the sliced peppers, you can choose to cook with whole peppers and then remove them before serving.
Storage Instructions:Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
