Slow Cooker Mississippi Pork Roast (Print Version)
Fall-apart pork with bold flavor, slow-cooked with ranch, butter, and pepperoncini—great over mashed potatoes or in sandwiches.
# What You’ll Need:
→ Pork
01 - 1.4 kg boneless or bone-in pork shoulder, trimmed
→ Seasonings
02 - 28 g ranch seasoning mix (gluten-free if required)
03 - 28 g au jus gravy mix
04 - 0.5 teaspoon freshly ground black pepper
→ Flavorings
05 - 120 ml unsalted butter, sliced
06 - 8 to 10 whole pepperoncini peppers
07 - 15–30 ml pepperoncini brine (optional)
# How to Make It:
01 - Place the trimmed pork shoulder into the bottom of the slow cooker.
02 - Evenly sprinkle the ranch seasoning, au jus gravy mix, and black pepper over the pork.
03 - Lay the sliced butter on top of the pork, scatter the pepperoncini peppers over and around the meat, and pour in the pepperoncini brine if desired.
04 - Cover and cook on low for 8 hours, or on high for 4–5 hours, until the pork is very tender and shreds easily.
05 - Using two forks, shred the pork in the slow cooker and mix it with the juices.
06 - Serve hot over mashed potatoes, rice, or in sandwich rolls as desired.
# Additional Tips::
01 -
- Ready to throw together in under ten minutes
- Uses simple grocery store ingredients
- Perfect for sandwiches or classic Sunday supper
- The roast comes out juicy and shreddable every time
02 -
- Family friendly and perfect for meal prepping
- Naturally gluten free with the right seasonings
- Versatile for leftover creations
03 -
- Pat the pork dry before seasoning for best browning and texture
- Do not skip the butter it really rounds out the flavor profile
- If you like extra gravy use two packets of au jus mix and add half a cup of water at the start