Mississippi Pork Roast Recipe
This Mississippi pork roast is an easy dump-and-go crock pot recipe that makes the most tender and juicy shredded pork. It's perfect for mashed potatoes or delicious slider sandwiches and is loaded with flavor.
Servings: 8 people
Calories: 270kcal
Ingredients
- 3-5 pound pork roast
- 6 large pepperoncini
- 2 tablespoons pepperoncini juice
- 1 ounce ranch seasoning mix
- 1 ounce au jus seasoning mix
- 3 tablespoons butter cut into small pieces
Instructions
- Spray your crockpot with nonstick cooking spray, then add the pork roast. Sprinkle with the ranch seasoning mix and au jus seasoning mix and rub into the roast.
- Add the pepperoncini and 2 tablespoons of the liquid from the jar, then arrange the butter over the top.
- Cover and cook on high for 4-6 hours, or until you can easily shred the roast with two forks.
- Once cooked, remove the pork and shred with two forks, discarding any large pieces of fat or gristle. Return the shredded pork to the crock pot and mix it in with the sauce.
- Serve over mashed potatoes, or on a roll or pretzel bun. Enjoy!
Video
Notes
Storing instructions: let your pot roast cool completely, then store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. Once you are ready to use, transfer to the fridge to thaw overnight.
Reheating: to reheat in the microwave, transfer to a microwave-safe container and reheat for about 30 seconds at a time on high until warm. To reheat on the stovetop, transfer to a pot with a little cooking liquid and heat over medium, stirring frequently, until warm.
Nutrition
Calories: 270kcal | Carbohydrates: 1g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 148mg | Potassium: 636mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Calcium: 12mg | Iron: 1mg