If you’ve never made a Mississippi Pork Roast in the slow cooker, you’re in for a treat. It’s one of those dump and go dinners that takes about 5 minutes to set up. The crock pot does all the work while your house fills with the most amazing smell.
By the time dinner rolls around, the pork is fall apart tender, full of flavor, and perfect for piling onto mashed potatoes, rice, or even sandwich rolls. It’s cozy, comforting, and family friendly which makes it a busy weeknight hero.
🛒 Ingredients
- Pork shoulder (or pork butt) – This is the best cut for a pork roast because it turns out melt in your mouth tender. Pork loin works too, but it won’t be quite as juicy.
- Ranch seasoning mix – The packet version makes this recipe so quick. Homemade seasoning with dill, garlic, and onion powder works too if you want a DIY option.
- Au jus gravy mix – Adds rich beef flavor. Brown gravy mix can be swapped in if that’s what you already have.
- Pepperoncini peppers – These give the roast that tangy kick. Add more if you like it spicier or toss in a splash of hot sauce.
- Butter – A whole stick goes in here, and it makes the sauce rich and silky. Use unsalted if you can, but salted works fine too.
- If you like more comfort food dinners, try butternut squash casserole, cabbage pancakes or tuscan soup next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Slow Cooker Mississippi Pork Roast
- Place the pork in the slow cooker: Set the pork shoulder (or pork butt) right into the insert of your slow cooker. Make sure it’s trimmed of any excess fat so the sauce doesn’t get too greasy.
- Add the seasoning mixes: Sprinkle the ranch seasoning and au jus gravy mix evenly over the top of the pork. This creates that signature savory base flavor.
- Top with butter and peppers: Cut the butter into chunks and scatter them over the pork. Nestle the pepperoncini peppers around the roast, then pour in 2 tablespoons of the brine for tanginess.
- Slow cook until tender: Cover and cook on Low for 8 hours, or on High for 4 to 5 hours, until the pork is fork tender and easy to shred.
- Shred and mix: Remove a little of the excess liquid if needed, then shred the pork directly in the slow cooker. Stir everything together so the meat soaks up all the buttery, tangy juices.
Rita's Tip
Stick with pork shoulder or pork butt for the best flavor and tenderness.
📋 Tips
- Slice the pepperoncini if you want more tangy flavor in every bite.
- Butter is key here, don’t skip it if you want silky sauce and tender pork.
- If your slow cooker runs hot, add a splash of broth or water to keep the pork moist.
- Shred the pork while it’s warm, it comes apart much easier.
- No need to sear the pork first, the slow cooker does all the work.
- Serve it on sandwich rolls for an easy game day option.
- Mashed potatoes are the classic pairing, but rice or cauliflower mash work too.
- For a thicker sauce, stir in a cornstarch slurry at the end and let it bubble.
🍱 Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Portion into freezer bags or containers and freeze for up to 2 months.
- 🔥To Reheat. Warm gently in a skillet or microwave with a splash of broth to loosen the sauce.
What To Serve With Pork Roast
- Creamy mashed potatoes
- Rice or cauliflower rice
- Zucchini or yellow squash sautéed in olive oil
- Crusty bread for soaking up the gravy
- Mac and cheese
More Slow Cooker Recipes You'll Like
- Slow Cooker Beef Stew With Mushrooms
- Honey Ginger Chicken Thighs
- Bacon Cheddar Potato Soup
- Crock Pot Buffalo Chicken Dip
📖Recipe
Slow Cooker Mississippi Pork Roast
The easiest slow cooker Mississippi Pork Roast is tender, tangy, and buttery. It’s perfect for a quick family dinner with mashed potatoes, rice, or sandwich rolls.
Ingredients
- 3-4 pound pork shoulder, or pork butt, trimmed of excess fat
- 1 ounce packet ranch seasoning mix
- 1 ounce packet au jus gravy mix
- ½ cup unsalted butter, 1 stick, cut into chunks
- 6-8 pepperoncini peppers, from a jar, plus 2 tablespoon of the juice
- ½ cup water or broth if your slow cooker runs hot
Instructions
- Place the pork: Set the pork shoulder (or pork butt) in the slow cooker insert. Trim off any large pieces of fat so it cooks evenly.3-4 pound pork shoulder
- Add the seasonings: Sprinkle the ranch mix and au jus gravy mix evenly over the pork.1 ounce packet au jus gravy mix, 1 ounce packet ranch seasoning mix
- Top with butter and peppers: Scatter the butter chunks over the pork, then add the pepperoncini on and around the roast. Pour in 2 tablespoons of the brine.½ cup unsalted butter, 6-8 pepperoncini peppers, ½ cup water or broth if your slow cooker runs hot
- Slow cook: Cover and cook on Low for 8 hours or on High for 4–5 hours, until the pork is fork-tender and easy to shred.
- Shred and mix: Remove a little of the extra liquid if needed, then shred the pork directly in the slow cooker and stir everything together so it soaks up the juices.
Nutrition
Calories: 307kcalCarbohydrates: 3gProtein: 24gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 115mgSodium: 475mgPotassium: 433mgFiber: 0.3gSugar: 0.3gVitamin A: 442IUVitamin C: 8mgCalcium: 22mgIron: 2mg
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