This slow cooker Mississippi pork takes 5 ingredients and about 5 minutes of prep. A boneless pork roast goes into the slow cooker with pepperoncini, ranch, gravy mix, and a stick of butter, then cooks low and slow until it shreds apart.
It is the pork version of the classic Mississippi pot roast, and the mix of briny pepperoncini, ranch, and butter gives the meat a tangy, savory gravy that is anything but bland. The peppers mellow as they cook, so the finished dish is tangy rather than spicy. Serve it over mashed potatoes with a vegetable on the side, or pile it onto rolls for sandwiches.
For more hands-off slow cooker dinners, try this Slow Cooker Eye of Round Roast or this Slow Cooker Butter Chicken.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Pork: A 3 pound boneless pork roast. No searing or trimming needed, it goes in as is.
- Pepperoncini: One 12 ounce jar, peppers and juice. The juice is where the signature tang comes from, and the peppers turn mild and soft as they cook.
- Ranch and gravy packets: One packet of each. They season the whole pot, no extra salt needed.
- Butter: One whole stick, set right on top of the roast. It melts into the juices and makes the gravy rich.
How To Make Slow Cooker Mississippi Pork
Place the pork in the slow cooker, pour the whole jar of pepperoncini and juice over it, sprinkle on the ranch and gravy packets, and set the stick of butter on top.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 5 to 6 hours. The pork is done when it shreds easily with a fork.
Shred the pork with two forks, right in the pot or on a cutting board, then stir it back into the juices before serving.
Tips For Making Mississippi Pork
- If you prefer less liquid, add all the peppers but only half the juice from the jar.
- The cooking liquid is full of flavor, so spoon it over the pork like a gravy or thicken it on the stove.
- Leftover pork makes great sandwiches the next day on toasted rolls.
- Refrigerate leftovers within 2 hours. They keep for 3 to 4 days in an airtight container, and should be reheated to 165°F before serving.
Slow Cooker Mississippi Pork
Ingredients
- 3 pounds boneless pork roast
- 1 jar pepperoncini peppers 12 ounces, with the juice
- 1 packet ranch seasoning mix
- 1 packet chicken gravy mix or brown gravy
- 1 stick butter 8 tablespoons
Instructions
- Place the pork roast in the slow cooker and pour the whole jar of pepperoncini over it, juice included.
- Sprinkle the ranch and gravy packets all over the pork, then set the stick of butter on top.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 5 to 6 hours, until the pork shreds easily with a fork. Pork is safe to eat at an internal temperature of 145°F (63°C), and it will be well past that by the time it shreds.
- Shred the pork with two forks, either right in the pot or on a cutting board, then stir it back into the juices.
- Serve the shredded pork over mashed potatoes, spooning some of the juices on top.
Notes
The leftover cooking liquid makes a good gravy.
Refrigerate leftovers within 2 hours and keep them in an airtight container for up to 3 to 4 days. Reheat to 165°F (74°C) before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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