Crock Pot Mississippi Pork Roast Recipe

I love how this Simple Crock Pot Mississippi Pork Roast turns basic ingredients into a Sunday dinner everyone is excited to see on the table. It comes out tender, flavorful, and perfect with your favorite vegetables.

I’m obsessed with Crock Pot Mississippi Pork Roast because it tastes bold, messy, and satisfying without acting fancy. The pork gets tender, juicy, and packed with that tangy bite from pepperoncini peppers, plus the savory punch of ranch dressing mix.

I love how it lands on the table like real dinner, the kind I actually want on Sunday night. And the leftovers?

Better tucked into sandwiches, piled over mashed potatoes, or eaten straight from the fridge. No shame.

But honestly, my favorite part is that rich, salty, zippy flavor that keeps me going back for one more bite every single time.

Ingredients

• Pork shoulder brings the rich, tender meat you’ll want to pile onto everything.
• Ranch mix adds that creamy, herby tang without making anything feel fancy.
• Au jus mix gives the roast deep, savory flavor and a cozy gravy vibe.
• Butter melts in and makes everything taste richer.

  Not healthy, but worth it.

• Pepperoncini peppers bring a little zing, a little bite, and zero boring energy.
• Beef broth keeps things juicy and helps build that salty, spoonable sauce.
• Fresh black pepper adds a tiny kick, because the roast can handle it.
• Plus, these ingredients work hard together, so you don’t have to babysit dinner.
• Basically, it’s comfort food with tang, richness, and shredded pork goodness.

Ingredient Quantities

• 3 to 4 pound pork shoulder or pork butt roast
• 1 (1 ounce) packet ranch dressing mix
• 1 (1 ounce) packet au jus gravy mix
• 1 stick (1/2 cup) unsalted butter
• 6 to 8 pepperoncini peppers
• 1/2 cup beef broth
• Freshly ground black pepper, to taste

How to Make this

1. Pat the 3 to 4 pound pork shoulder dry and season with freshly ground black pepper all over.

2. Place the roast in the bottom of the crock pot.

3. Sprinkle the 1 ounce packet of ranch dressing mix evenly over the roast.

4. Sprinkle the 1 ounce packet of au jus gravy mix evenly over the roast.

5. Place the 1 stick (1/2 cup) unsalted butter on top of the roast.

6. Scatter 6 to 8 pepperoncini peppers around and on top of the roast.

7. Pour 1/2 cup beef broth into the crock pot around the roast, taking care not to wash off the seasonings.

8. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the pork is very tender and shreds easily.

9. Remove the roast to a cutting board or large bowl and shred with two forks, discarding any large pieces of fat.

10. Stir shredded pork into the crock pot juices to coat, adjust seasoning with additional freshly ground black pepper if needed, and serve with your favorite vegetable.

Equipment Needed

1. Slow cooker or crock pot
2. Chef knife
3. Cutting board
4. Two forks for shredding
5. Measuring cup (1/2 cup)
6. Measuring spoons
7. Tongs or large serving spoon
8. Small bowl or ramekin for holding spices and butter

FAQ

Crock Pot Mississippi Pork Roast Recipe Substitutions and Variations

• Pork shoulder or pork butt roast: boneless pork loin for leaner meat, bone-in picnic roast for similar fat and flavor, or beef chuck roast for a beefy Mississippi-style roast
• Ranch dressing mix: homemade mix of 2 tsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper; or a packet of dry Italian dressing mix for a different herb profile
• Au jus gravy mix: beef bouillon powder or 1 beef bouillon cube dissolved in 1/2 cup hot water, or 1/2 cup reduced-sodium beef stock plus 1 tsp Worcestershire sauce for depth
• Unsalted butter: salted butter (reduce added salt elsewhere), or 1/2 cup vegetable oil or olive oil for a dairy-free option, or 1/2 cup ghee for nuttier flavor

Pro Tips

1. Brown the pork quickly in a hot skillet before adding it to the crock pot. That Maillard crust adds depth of flavor you will miss if you skip it, and it only takes 6 to 8 minutes.

2. Use the pepperoncini juice from the jar, not just whole peppers. Add a couple of tablespoons with the beef broth for balanced tang and gentle heat without extra chopping.

3. Let the cooked pork rest in the juices for 15 to 20 minutes after shredding, covered. The meat will reabsorb some juices and stay juicier when you serve it.

4. Skim off excess fat from the cooking liquid before mixing with the shredded pork. Use a fat separator or chill the liquid briefly, then spoon off the fat to keep the final dish from tasting greasy.

5. Make extra and freeze portions in the cooking liquid. Freeze in meal-size bags or containers so reheated pork stays moist and quick to use for sandwiches, tacos, or a fast weeknight dinner.