Dinner is done and delicious when you have Mississippi Pork Roast simmering away in the slow cooker all day. Serve this incredible shredded pork for dinner on mashed potatoes or as Mississippi Pork Buns for the big game.
There’s no way around it, pork is delicious. This other ‘white’ meat is exceptionally versatile. It’s amazing breaded and quick fried as Country Fried Pork Chops and it makes a tasty Teriyaki Burger, too. Type ‘pork’ in the search bar and discover many more delicious pork recipes.
Mississippi Pork Roast
Everyone loves a low and slow pulled pork dinner and this Slow Cooker Mississippi Pork Roast is no exception. The aroma of it bubbling away all afternoon in the slow cooker will have your tongue (and stomach) tingling away in anticipation.
This recipe is a riff on the ever popular crock pot Mississippi Pot Roast, made with pork instead of beef. When you look at this no fuss recipe, you might wonder at how all those strange flavours come together. However, the perfectly shredded pork is rich and luscious while the pepperoncini peppers cut the richness with a bit of acidity and spice.
Folks, this is the kind of life saving ‘fix and forget’ dinner recipe you need in your life. Unlikely magic happens when you dump these five ingredients into a slow cooker. Four to eight hours later (depending on the heat setting you use) dinner is on the table and the family is ripping into it like you haven’t fed them in a few days.
The Original Mississippi Pot Roast
This is my pork based version of a very common recipe and I cannot take credit for how it came to be. This 2016 New York Times article tells the tale of how the original recipe came to be. Essentially, a Mississippi mom named Robin Chapman made an easy slow cooker dinner for her family using an economical cut of beef.
The recipe went over so well that she made it many times for friends and family. One of those friends added it to a church cookbook and the recipe took off. The rest is history…
This gem of a recipe consists of only five ingredients. Two of these ingredients are store bought package seasonings, which may or may not be your ‘thing’. While convenience and simplicity are the beauty of this recipe, there are ways to get around using packaged seasoning mixtures, if you prefer to do so.
- Pork Tenderloin
- Ranch Seasoning Packet
- Brown Gravy Seasoning Packet
- Stick of Butter
- Pepperoncini Peppers
While I have used Pork Tenderloin in this recipe, you really can use any cut of pork you have on hand. Just note that the cooking times may vary according to the cut of pork. For example a large Pork Butt (or Boston Butt) will take much more time than thick cut pork chops. As long as the meat is fall apart tender, the pork is done.
You can usually find the Ranch Dressing Mix and Brown Gravy Mix in the spice or dressing aisle of your local grocery store. They make this recipe what it is: a quick, convenient dinner. However, they are fairly high in sodium, preservatives, and sometimes even MSG.
It’s worth searching for low sodium versions of these mixes, in fact I highly recommend it. If you want to stay away from mixes, there are ways to infuse flavour without them such as browning the meat first (with salt and pepper) and using your own homemade Ranch Seasoning.
The stick of butter is part of this original Southern recipe. The pork tenderloin is fairly lean so the butter adds a little fat and flavour. However, you can use half or remove the butter if you are using a fattier cut of pork, such as a Boston Butt.
What are Pepperoncini?
Unless you are a pepper lover, you may not have come across Pepperoncini before. In the US (and Canada) they are a sweet variety of Italian chili pepper also known as friggitello peppers. Pepperoncini peppers, not to be confused with the spicier Italian peperoncini. are slightly sweet with a slight bit of heat.
Though they are quite delicious fresh in salads, sandwiches, and as a stuffed dish, Pepperoncini are most often enjoyed pickled. They add a little bit of tangy zip to this recipe and really round out the flavour of the rich pork. You could substitute pickled banana peppers in place of the pepperoncinis.
How to Make Mississippi Pork Roast
Begin by arranging the pork in the bottom of your slow cooker. Next, sprinkle the ranch dressing packet and gravy packet evenly over the pork. Pour the pepperoncini juice over all and place the peppers around the meat. Use as many or as few as you like.
Place the butter on top of the seasoned pork. Cover and cook on low heat for 6-8 hours or on high for 4-6 hours.
The pork is finished cooking when it becomes so tender that it falls apart. Use two forks to shred the pork, then stir it into the juices to mix.
How to Serve this Mississippi Pork Roast
This versatile main dish is traditionally served over creamy mashed potatoes for a comforting family dinner. Alternatively, serve the pork in on fluffy white buns to feed a potluck or gameday crowd, pulled pork style. It’s also great in burritos (or in a rice bowl) with beans, rice, and all the usual burrito fillings.
This recipe is easily doubled and freezes well. Keep it in the freezer for up to three months and use it whenever you need a fast and tasty protein boost for lunches or dinner.
If you make this Slow Cooker Mississippi Pork Roast recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 2-3 lbs pork tenderloin (or other boneless pork cut)
- 1 oz packet Ranch Dressing Mix
- 1 oz packet Gravy Mix
- 1 cup pickled pepperoncini peppers; with juice
- 1 (4 oz) stick of unsalted butter
- Place pork in the bottom of slow cooker insert.
- Sprinkle the ranch dressing packet and gravy packet evenly over the pork.
- Pour the pepperoncini juice over all and place the peppers around the meat.
- Top with a stick of butter.
- Cover and cook on low heat for 6-8 hours or on high for 4-6 hours.
- Once the pork is cooked through and shreds easily it is finished. Shred the pork with two forks and stir the juices to mix.
- Serve on fluffy tray buns or dinner buns.
Amount Per Serving:Calories: 859Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 372mgSodium: 991mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 120g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.