Slow Cooker Mississippi Pork
4 servings
Shredded Mississippi pork made with 5 ingredients in the slow cooker: pork roast, pepperoncini, ranch, gravy mix, and butter. Serve it over mashed potatoes.
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
Prefer less juice? Add the peppers but only half the liquid from the jar.
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.
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.