Crockpot Mississippi Pork Roast
Mississippi pork roast is a slow cooker classic for good reason. Pork shoulder cooks low and slow with ranch seasoning, au jus mix, butter, and pepperoncinis until it's melt-in-your-mouth tender. Shred it for sandwiches and loaded potatoes, or slice it and serve with mashed potatoes and plenty of the rich cooking juices for an easy comfort food dinner.
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.