Crockpot Mississippi Pork Roast

There are some days when I really don’t want to be standing in the kitchen sorting dinner out, and that’s exactly when recipes like this Crockpot Mississippi Pork Roast come in handy. You can get everything into the Crockpot in a few minutes, leave it bubbling away for the day, and come back to pork that’s so tender it practically falls apart on its own.

It’s one of those recipes where such a simple combination of ingredients somehow turns into something really good. The ranch seasoning and au jus give the pork loads of flavor, while the butter keeps everything rich and juicy. Then you’ve got the pepperoncini adding a little bit of tang without making the whole thing spicy.

We usually serve this over a big pile of mashed potatoes with some of those lovely juices spooned over the top, but there are loads of ways you can serve it. Rice works really well too, or you can pile the shredded pork into sandwich rolls for an easy dinner. And if there are leftovers, they’re definitely worth keeping for lunch the next day.

More Mississippi Recipes to Try

If you love that ranchy, buttery Mississippi flavor as much as we do, I’ve got a few more recipes you might want to try next. They all have that same easy comfort food feel, but there’s a nice mix here depending on what you fancy:

• Crockpot Mississippi Beef and Noodles

• Crockpot Mississippi Meatballs

• Sheet Pan Mississippi Chicken with Potatoes and Mozzarella

• Crockpot Mississippi Baked Beans

• Crockpot Mississippi Tacos

The beef and noodles is especially good when you want something really cozy and filling, while the meatballs and baked beans are great ones to save for parties, game days, or potlucks.

Equipment

• 6-quart Crockpot or slow cooker – This gives the pork plenty of room to cook evenly and makes it easy to shred once it’s tender.
• Two forks or meat shredding claws – For pulling the pork apart once it’s lovely and tender.
• Measuring spoons – You’ll need these for the pepperoncini juice.
• Ladle or large spoon – Handy for removing some of the cooking juices before you shred the pork.

Ingredients

• 3–4 lb pork shoulder (or pork butt), trimmed of excess fat – Pork shoulder is perfect for this because it gets really tender after cooking low and slow and is so easy to shred.

• 1 oz packet ranch seasoning mix – This adds loads of flavor without needing to measure out a whole cupboard full of different seasonings.

• 1 oz packet au jus gravy mix – This gives the cooking juices that lovely rich, savory flavor and works so well with the ranch seasoning.

• ½ cup unsalted butter (1 stick), cut into chunks – It might seem like a lot of butter, but it melts down into the juices and helps make the pork really rich and flavorful.

• 6–8 pepperoncini peppers (from a jar), plus 2 tbsp of the juice – Don’t worry, these don’t make the pork really spicy. They add a lovely little bit of tang that cuts through all that richness.

• ½ cup water or broth if your slow cooker runs hot – You might not need this at all, but if you know your Crockpot tends to run hot, adding a little extra liquid will help stop the juices from cooking away too quickly.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Place the pork shoulder in the slow cooker.

Step 2: Sprinkle the ranch seasoning and au jus mix evenly over the top, then add the butter chunks on top of the pork.

Step 3: Arrange the pepperoncini around the pork and pour in 2 tablespoons of the brine.

Step 4: Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is tender and easily falls apart.

Step 5: Remove some of the juices, then shred the pork directly in the slow cooker.

Step 6: Serve over rice, mashed potatoes, or on sandwich rolls.

What to Serve with Slow Cooker Mississippi Pork Roast

This is proper comfort food, so I tend to keep the sides fairly simple and let the pork (and all those lovely juices!) do most of the work. There are loads of options though, depending on whether you want a big cozy dinner or something a little lighter.

• Mashed potatoes – Probably my favorite way to serve it. Spoon some of the juices over the top and it’s so good.

• Rice – A really easy option and perfect for soaking up all that extra flavor.

• Roasted potatoes – Great if you fancy something a little crispier on the side.

• Green beans – Nice and simple, and they work really well with the rich pork.

• Roasted vegetables – Carrots, Brussels sprouts, or broccoli would all be good here.

• Coleslaw – Especially good if you’re serving the pork in sandwich rolls.

• Sandwich rolls – Pile the shredded pork into a soft roll and add a little of the cooking juice. So easy!

• Mac and cheese – Definitely one for when you’re going all-in on the comfort food.

Storing

If you have any leftovers, let the pork cool and then pop it into an airtight container in the refrigerator. I like to keep some of the cooking juices in there with it as they help stop the pork from drying out. It should keep well for around 3–4 days.

You can reheat it in the microwave for a really quick lunch or warm it gently in a pan on the stove. If it looks a little dry after being in the refrigerator, just add a splash of the leftover juices or a little broth while you’re reheating it.

Variations & Substitutions

One of the nice things about this recipe is that there’s plenty of room to tweak it depending on what you have in the kitchen. I’d keep the basic ranch, au jus, and pepperoncini combination because that’s what gives you that classic Mississippi flavor, but there are still a few easy changes you can make.

• Try a different cut of pork – Pork butt is perfect here too, and you can also use a boneless pork roast if that’s what you have.

• Add more pepperoncini – If you love that tangy flavor, throw in a few extras along with another splash of the juice.

• Use less butter – You can cut down the amount of butter if you prefer. The pork shoulder already has plenty of richness of its own.

• Swap the water for broth – Chicken or beef broth will both work and add a little extra flavor at the same time.

• Add some vegetables – Pop in carrots, onions, or baby potatoes if you want to turn it into more of a complete Crockpot dinner.

• Make it a little spicy – Add a pinch of red pepper flakes or a few extra pepperoncini if you like a bit more heat.

FAQs

What is Mississippi pork roast?

Mississippi pork roast is basically the pork version of the classic Mississippi pot roast. Pork shoulder is slow cooked with ranch seasoning, au jus gravy mix, butter, and pepperoncini until it’s really tender and easy to shred.

What is the best cut of pork for Mississippi pork roast?

Pork shoulder or pork butt works really well for this recipe. It has enough fat to stay juicy during the long cooking time and becomes lovely and tender in the Crockpot.

Can I cook Mississippi pork roast on High?

Yes, you can. I prefer cooking it on Low for around 8 hours when I have the time, but you can cook it on High for around 4–5 hours. Whichever method you use, the pork is ready when it’s tender enough to pull apart easily and has reached a safe internal temperature.

Do I need to add liquid to Mississippi pork roast?

Usually you won’t need much extra liquid because the pork releases plenty of juices as it cooks. I’ve included the option of adding ½ cup of water or broth if you know your slow cooker runs particularly hot.

Are pepperoncini peppers spicy?

Pepperoncini have a little bit of heat, but they’re generally quite mild. They add more of a tangy, slightly acidic flavor to the pork rather than making the whole dish spicy.

Can I make Mississippi pork roast without pepperoncini?

You can leave them out if you really don’t like them, but they are a big part of that classic Mississippi roast flavor. Even if you’re unsure about them, I’d be tempted to give them a try because they balance out the rich butter and pork really nicely.

Can I use pork loin instead of pork shoulder?

You can, but it wouldn’t be my first choice for this recipe. Pork loin is much leaner than pork shoulder, so it can dry out more easily during a long cooking time and you won’t get quite the same fall-apart texture.

How do I know when Crockpot Mississippi pork roast is done?

The easiest way to tell is by testing it with a couple of forks. Once the pork pulls apart really easily, it’s ready to shred. For pork shoulder that you're shredding, you'll usually be cooking it well beyond the minimum safe temperature because the extra cooking time is what gives you that lovely tender texture.

Can I make Mississippi pork roast ahead of time?

Yes! This is actually a really handy recipe to make ahead. Cook and shred the pork, keep it with some of those lovely cooking juices, and store it in the refrigerator. You can then gently reheat it when you’re ready to eat.

What can I do with leftover Mississippi pork?

There are loads of options! Use the leftover shredded pork in sandwiches, tacos, wraps, baked potatoes, or even quesadillas. You could also serve it over mashed potatoes or rice again for a really easy dinner the following day.