Slow Cooker Mississippi Pork Roast
Description
Tender, buttery slow cooker Mississippi Pork Roast made with ranch, au jus, and pepperoncini. Just 5 ingredients and 5 minutes of prep for the easiest fall-apart pork dinner!
Ingredients
- 3 pounds pork shoulder, or pork butt, trimmed of excess fat
- 1 ounces ranch seasoning mix, 1 packet
- 1 ounces au jus gravy mix, 1 packet
- ½ cup unsalted butter, 1 stick, cut into chunks
- 6 pepperoncini peppers, from a jar, plus 2 tbsp of the brine
- ½ cup water, or broth, optional, if your slow cooker runs hot
Instructions
- Place the pork shoulder in the bottom of the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top of the pork.
- Lay the butter chunks on top, then scatter the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine. Add water or broth if your slow cooker runs hot.
- Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is fall-apart tender.
- Tip out some of the excess juices, then shred the pork right in the slow cooker and toss it through the buttery, tangy liquid.
Equipment
- 6-quart slow cooker
- Two forks (for shredding)
Notes
- Don't trim away all the fat — a thin cap keeps the meat moist.
- Avoid lifting the lid while cooking; each peek adds time.
- For a thicker sauce, simmer the strained juices or whisk in a cornstarch slurry.
- For more tang, add extra pepperoncini or a splash of brine before serving.
- Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat with a splash of the reserved liquid.
Nutrition
Serving: 1ServingCalories: 267kcalCarbohydrates: 2gProtein: 21gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 100mgSodium: 362mgPotassium: 376mgFiber: 0.3gSugar: 0.2gVitamin A: 386IUVitamin C: 7mgCalcium: 19mgIron: 1mg