Crockpot Mississippi Pork Roast
A classic for a reason! There are a few recipes that are well worth perfecting in your crockpot because you’ll make them over and over again, and this slow cooked Mississippi pot roast is absolutely one of them. If you’ve never made this dish before, don’t let the pepperoncinis put you off. They don’t make the pork spicy – instead, they add the signature tangy flavor that makes this recipe such a longtime favorite.
Want more ideas? I’ve got you! Reader favorites include crockpot BBQ pulled pork, crockpot garlic parmesan pork chops, crockpot chicken pot roast, crockpot beef bourguignon, and crockpot Swedish meatballs.
Why You’ll Love This Recipe:
- It’s proper comfort food. This meal belongs on the table on a Sunday afternoon, with mashed potatoes and everyone helping themselves to seconds.
- Almost no prep. Five minutes in the morning is about all it asks of you, then the slow cooker takes care of the rest.
- The leftovers are just as good. Serve it as a roast dinner the first night, then pile the leftover pork into sandwiches, wraps, or baked potatoes over the next couple of days.
- The sauce is what makes it. It sounds like an unusual combination of ingredients, but they come together to make a rich, savory gravy with just the right amount of tang.
- It feeds a crowd without feeling like hard work. Whether you’re cooking for family on a Sunday or having friends over, it’s one of those recipes that looks like you’ve put in far more effort than you actually have.
Ingredients & Process Overview
A pork shoulder forms the base, while ranch seasoning, au jus mix, butter, and pepperoncinis come together to create the rich, savory, slightly tangy sauce that Mississippi Pork Roast is known for. Nothing fancy needed here!
Once everything is in the slow cooker, there’s very little left to do. Let the pork cook low and slow until it’s perfectly tender, then either shred it into the cooking juices or slice it if you prefer.
Recipe Notes & Tips
Don’t worry if you don’t like spicy food. Pepperoncini peppers add a gentle tang rather than lots of heat. They’re one of the ingredients that gives Mississippi Pork Roast its signature flavor.
Whole or chopped pepperoncinis? I tested this recipe both ways, and both work well, they just give slightly different results. Leaving the pepperoncinis whole gives the cooking juices a gentle tang, with the peppers becoming soft enough to serve alongside the pork if you like. Chopping them creates a stronger pepperoncini flavor throughout the meat, with more tang.
Remove a little of the cooking liquid before shredding if needed. Pork shoulder releases plenty of juices as it cooks, and every slow cooker is a little different. If there’s more liquid than you’d like, simply spoon some out before shredding so the meat stays juicy without becoming too soupy.
Leave the butcher’s twine on if you’d like to slice the pork. If your pork shoulder comes tied, there’s no need to remove the string before cooking. It helps the roast hold its shape, making it much easier to slice and serve with the cooking juices as a gravy.
Those pepperoncinis are worth serving too. They become soft and mellow as they cook and are delicious alongside the pork if you enjoy them.
Serving Ideas
- Serve it over creamy mashed potatoes with plenty of the cooking juices spooned over the top.
- Pair it with roasted potatoes and green beans for a simple roast dinner.
- Slice the pork instead of shredding it and serve with buttered vegetables and gravy.
- Pile the shredded pork onto toasted sandwich rolls with melted provolone or Swiss cheese.
- Spoon it over buttered egg noodles for an easy comfort food dinner.
- Tuck it into baked potatoes and finish with a little extra butter and black pepper.
- Serve with mac and cheese and a side of coleslaw for a comforting family meal.
- Add a simple green salad if you want to keep things light alongside the rich, savory pork.
Storage & Reheating
Store any leftover Mississippi pork roast in an airtight container in the refrigerator for up to 4 days. I like to keep a little of the cooking liquid with the pork to help it stay nice and juicy.
This recipe also freezes really well. Let the pork cool completely, then transfer it to a freezer-safe container or bag along with some of the cooking juices. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
To reheat, warm the pork gently in the microwave or in a saucepan over a low heat until piping hot. If it needs it, stir through a splash of the reserved cooking juices, broth, or water to loosen everything back up.
Crockpot Mississippi Pork Roast
Ingredients
- 3-4 lb pork shoulder or pork butt, trimmed of excess fat
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup unsalted butter 1 stick, cut into chunks
- 6-8 pepperoncini peppers from a jar, plus 2 tbsp of the juice
- ½ cup water/broth if your slow cooker runs hot
Instructions
- Place the pork shoulder into the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top, then add the butter in chunks.
- Arrange the pepperoncini peppers around the pork and pour over 2 tablespoons of the pepperoncini juice. If your slow cooker tends to cook hot, add the water or broth now too.
- Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is fall-apart tender.
- If you'd like a thicker sauce, spoon out a little of the cooking liquid before serving.
- Shred the pork directly in the slow cooker and stir it through the remaining juices. Alternatively, if your pork shoulder is tied with butcher's twine, leave it on while it cooks so the roast holds its shape. You can then remove the twine, slice the pork, and serve it with the cooking juices spooned over the top.
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