Mississippi Pork Roast is an incredibly easy, flavor-packed slow cooker meal that’s become a modern classic. The result is juicy, savory pork with just the right amount of tang and richness. With only 5 minutes of prep time and ingredients you probably already have in your pantry, this is the ultimate set-it-and-forget-it dinner
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I make this Mississippi pork roast all the time because it’s ridiculously simple and never fails to impress. The combination of ranch seasoning, au jus mix, butter, and pepperoncini creates this incredible savory-tangy sauce that the pork just soaks up as it cooks. My family loves it served over mashed potatoes with all those flavorful juices drizzled on top, but it’s also fantastic piled on sandwich rolls for easy pulled pork sandwiches. The best part? You literally dump everything in the slow cooker and walk away. It’s become my go-to recipe when I need something delicious but have zero time to fuss in the kitchen.
Ingredients
- Pork shoulder (or pork butt) – I buy these when they’re on sale and then pop them into the freezer for quick meals. Just put them into the fridge 3 days ahead of time to thaw.
- Ranch seasoning mix
- Au jus gravy mix – use lower sodium if you can find it. There’s plenty of salt in this recipe.
- Unsalted butter – cut into chunks
- Pepperoncini peppers (from a jar)
- Water or broth – add more as needed so you get a lovely rich gravy.
How to Make Mississippi Pork Roast
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the pork shoulder in your 6-quart slow cooker, fat side up if there’s a clear fat cap. If the roast is too large for your slow cooker, you can cut it in half.
Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the entire surface of the pork, coating it as well as you can. Don’t worry about rubbing it in; it will distribute as it cooks.
Scatter the butter chunks across the top of the seasoned pork. They’ll melt down and create that signature rich sauce.
Place the pepperoncini peppers on and around the pork, then pour ¼ cup of the pepperoncini brine from the jar over everything. If your slow cooker runs hot or you prefer more sauce, add ½ cup of water or broth at this point.
Cover the slow cooker with its lid and cook on Low for 8 hours, or on High for 4 to 5 hours. The pork is done when it’s fall-apart tender and shreds easily with a fork.
Once the pork is cooked, carefully tip the slow cooker to pour off some of the excess liquid if there’s a lot; you want to keep some for moisture but not have it swimming in juice. Use two forks to shred the pork right in the slow cooker, mixing it with the remaining juices and seasonings. The meat should pull apart effortlessly.
Serve hot with your choice of sides, spooning extra sauce over the top.
Serving Suggestions
Mississippi Pork Roast is incredibly versatile. Serve it over creamy mashed potatoes, fluffy white rice, or buttered egg noodles to soak up all those delicious juices. For sandwiches, pile the shredded pork on toasted buns or rolls; it’s perfect for game day or casual dinners. For a low-carb option, serve it alongside steamed green beans, roasted Brussels sprouts, or cauliflower mash. The tangy, savory flavors pair beautifully with simple sides that let the pork shine. Top with extra pepperoncini if you like more tang.
Storage Tips
Store leftover Mississippi Pork Roast with its juices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan over medium-low heat or in the microwave, adding a splash of chicken broth or water to keep it moist if needed. The pork freezes beautifully. Just portion it into freezer-safe containers or bags with some of the cooking liquid and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The flavors actually deepen after a day in the fridge, making leftovers even better.
Mississippi Pork Roast (Slow Cooker)
Equipment
Ingredients
- 3-4 pound pork shoulder or pork butt, trimmed of excess fat
- 1 ounce packet ranch seasoning mix
- 1 ounce packet au jus gravy mix
- ½ cup unsalted butter 1 stick, cut into chunks
- 6-8 pepperoncini peppers from a jar, plus ¼ cup of the juice
- ½ cup water or broth optional, if your slow cooker runs hot
Instructions
- Place the pork shoulder in the slow cooker, fat side up if there’s a clear fat cap.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the entire surface of the pork.
- Scatter the butter chunks across the top of the seasoned pork.
- Place the pepperoncini peppers on and around the pork. Pour in ¼ cup of the pepperoncini brine. If your slow cooker runs hot, add ½ cup water or broth.
- Cover and cook on Low for 8 hours or High for 4-5 hours, until the pork is fall-apart tender.
- Carefully tip the slow cooker to pour off some of the excess liquid, keeping enough for moisture. Use two forks to shred the pork right in the slow cooker, mixing it with the remaining juices.
- Serve hot with your choice of sides, spooning extra sauce over the top.