Slow Cooker Mississippi Pork Roast
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Slow Cooker Mississippi Pork Roast is the kind of meal that quietly works in the background while you handle your day. With tender, buttery pork and a few seasonings, it turns into something rich and flavorful, using just a slow cooker. I’ve found one surprising addition that really brings a bold, tangy taste, keeping everyone at the table happy.
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For me, the real win is how versatile this recipe is for any occasion, whether it’s a weeknight dinner, meal prep, or a potluck. You can prepare or cook it ahead of time, store it easily, and even freeze portions, which feels like less work and more like a bonus, perfect for serving and enjoying later in the week.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Mississippi Pork Roast with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see just how easy it is to make this recipe come together in your own kitchen.
Prepare the Pork
Trim away any excess fat from the pork shoulder so it doesn’t make the dish greasy, then place the meat snugly into the bottom of your slow cooker.
A pair of sharp kitchen shears makes the trimming much easier and safer than using a regular knife. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top so the flavor spreads throughout.
Add the Flavor Boosters
Scatter the chunks of stick of butter evenly over the top of the pork so they melt down into the meat. Stick with unsalted butter chunks; a whole block won’t spread, melted butter runs off, while salted butter makes the dish saltier.
Then, arrange the pepperoncini peppers (often spelled peperoncini peppers in Italian) around and over the roast to spread their tangy flavor throughout.
Don’t forget to pour in a little of the brine; it’s a small step that makes a big difference in the final flavor.
Adjust for Your Slow Cooker
Some slow cookers run hotter than others, so if yours tends to dry food out, add a splash of water or broth around the edges, not directly over the meat, so you don’t wash off the seasonings on top.
This will help the roast stay moist during the long cook. If you’re in the market for one, this programmable slow cooker holds temperature very well and can cook for a crowd, which is great if you’re planning to make a big batch.
Cook Until Tender
Cover with the lid and cook on Low for 8 hours or High for 4–5 hours. You’ll know it’s ready when the pork practically falls apart with a fork.
You could also use a heat-resistant wooden spoon to check doneness if you don’t want to scratch your slow cooker.
Shred and Serve
Once it’s cooked, remove any excess liquid if you’d like, then shred the pork right in the slow cooker. I reach for my clip-on silicone pot strainer to make draining much easier, and meat shredder claws for more effortless shredding.
Stir it all together with the juices and peppers so every bite is packed with flavor, and serve it warm. Enjoy!
If you’re bringing this to a potluck or holiday gathering, use a large hard-sided food storage container to prevent any spills during transport. Then, slide the container into an insulated thermal bag to keep the roast warm on arrival.
Recipe Notes and Expert Tips
I’ve learned a few helpful tricks along the way that make this dish turn out even better every time:
- Use ranch dressing mix or ranch seasoning mix: Both work the same way in this recipe. Pre-measured dressing mix in a packet brings convenience, while a bottled seasoning mix is handy if you like to adjust the amount.
- Substitute au jus mix with brown gravy mix: If you don’t have au jus, brown gravy mix works as a swap, but expect slightly thicker, richer juices.
- Swap water with beef broth: Using broth instead of water deepens the flavor of the juices and gives you a more savory result.
- Boost flavor with garlic powder: Sprinkle it along with the other seasonings if you like a stronger garlic note.
- Add butter in chunks: Scattering it in pieces helps make sure the richness spreads evenly as it melts. I like using a chef’s knife to slice the butter cleanly and evenly into manageable pieces.
- Thicken with a cornstarch slurry: Stir one in at the end if you prefer a gravy-like consistency instead of thinner juices.
- Shred directly in the slow cooker: Mixing the pork back into its own juices locks in maximum flavor.
- Taste before serving: Give it a quick taste and adjust the seasoning with a little salt or pepper if needed.
How to Store Leftovers
Once cooled, keep leftovers in an airtight container in the refrigerator for up to 3–4 days. I like using a glass food container like this one because it seals tightly and stacks neatly in the fridge.
When reheating, add a spoonful of broth or water to keep the pork moist, whether you’re warming it in the microwave, oven, or a skillet over the stove. This deep and large skillet has a nonstick coating, which makes cleanup easy.
This recipe also freezes beautifully in a freezer-safe bag or container for up to 3 months. A freezer container like this is perfect for batch freezing, while these freezer bags hold up well and are easy to label.
Thaw overnight in the fridge before reheating, and you have a delicious Mississippi pork roast ready to enjoy again.
What to Serve With Slow Cooker Mississippi Pork Roast
This roast is versatile and pairs well with classic sides or lighter swaps. It’s perfect with mashed potatoes, mashed cauliflower, simple rice, or cauliflower rice since they soak up the rich juices.
You can also spoon the pork over egg noodles, pile it onto sandwich buns, serve it alongside roasted vegetables, or balance it out with a crisp side salad.
More Easy Recipes for You to Try at Home
I always like sharing simple and hearty slow cooker recipes that bring comfort to the table, so here they are:
- Mississippi Pot Roast
- Slow Cooker Pot Roast
- Slow Cooker Italian Wedding Soup
- Slow Cooker Cowboy Casserole
- Slow Cooker Beef Stroganoff
Equipment
Ingredients
- 3 to 4 pounds pork shoulder or pork butt, trimmed of excess fat
- 1 ounce ranch seasoning mix
- 1 ounce au jus gravy mix
- ½ cup (1 stick) unsalted butter cut into chunks
- 6 to 8 pepperoncini peppers from a jar
- 2 tablespoons pepperoncini brine
- ½ cup water or broth optional, for slow cookers that run hot
Instructions
- Place the trimmed pork shoulder into the bottom of your slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the pork.3 to 4 pounds pork shoulder, 1 ounce ranch seasoning mix, 1 ounce au jus gravy mix
- Distribute the butter chunks on top of the roast. Add the pepperoncini peppers on and around the pork, then pour in 2 tablespoons of the brine for extra flavor.½ cup (1 stick) unsalted butter, 6 to 8 pepperoncini peppers, 2 tablespoons pepperoncini brine
- If your slow cooker tends to cook hot or dry out, pour in ½ cup of water or broth around the edges (not over the top). Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is very tender and shreds easily with a fork.½ cup water or broth
- Remove and discard any excess liquid if desired, then shred the pork directly in the slow cooker and mix with the juices and peppers. Serve warm.
Notes
- Use ranch dressing mix or ranch seasoning mix: Both work the same way in this recipe. Pre-measured dressing mix in a packet brings convenience, while a bottled seasoning mix is handy if you like to adjust the amount.
- Substitute au jus mix with brown gravy mix: If you don’t have au jus, brown gravy mix works as a swap, but expect slightly thicker, richer juices.
- Swap water with beef broth: Using broth instead of water deepens the flavor of the juices and gives you a more savory result.
- Boost flavor with garlic powder: Sprinkle it along with the other seasonings if you like a stronger garlic note.
- Add butter in chunks: Scattering it in pieces helps make sure the richness spreads evenly as it melts. I like using a chef’s knife to slice the butter cleanly and evenly into manageable pieces.
- Thicken with a cornstarch slurry: Stir one in at the end if you prefer a gravy-like consistency instead of thinner juices.
- Shred directly in the slow cooker: Mixing the pork back into its own juices locks in maximum flavor.
- Taste before serving: Give it a quick taste and adjust the seasoning with a little salt or pepper if needed.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
