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.
# Ingredients:
→ 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)
# Steps to Follow:
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 Notes:
01 -
Increase the amount of pepperoncini or add hot sauce for a spicier result.
02 -
Beef chuck roast can be used instead of pork shoulder for a Mississippi beef roast.
03 -
Leftover pork is excellent in tacos, sandwiches, or mixed with pasta.