Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

Shredded beef reminiscent of Slow Cooker Mississippi Pork Roast served over mashed potatoes with a whole pepperoncini, garnished with herbs on a white plate.

Slow Cooker Mississippi Pork Roast

Slow Cooker Mississippi Pork Roast is one of those dishes that makes life easier by cooking itself while you get on with your day. With just a few pantry staples and one unexpected twist, it turns into a meal that feels comforting and crowd-pleasing every time. It works for so many occasions, from family dinners to game day gatherings, without adding stress to the prep. You can make it ahead, keep leftovers in the fridge, or freeze portions so you’ve always got something ready to reheat and enjoy later.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: Mississippi Pork Roast Slow Cooker, Slow Cooker Mississippi Pork Roast
Servings: 8
Calories: 267kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 267kcal | Carbohydrates: 2g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 471mg | Potassium: 376mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 386IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Let us know how it was!