Mississippi Pork Roast

This Mississippi Pork Roast is one of the easiest and most delicious recipes you can make with your crockpot! It’s an amazing dump and go recipe that tastes so good served as a sandwich on Hawaiian rolls.

For more easy crockpot recipes, be sure to check out my Crockpot Beef Tacos, Slow Cooker Taco Soup, and Crockpot Cheeseburger Soup.

There is just something about pulled pork in all of its savory goodness that brings on all of the comfort food vibes. After a long, busy day, this Mississippi Pork Roast is something to look forward to.

This Mississippi Pork Roast is actually a spin-off of THE most popular recipe on my blog; Mississippi Pot Roast, made in the slow cooker. If you haven’t tried it before, I urge you to do it! It has rave reviews and for good reason; it is THE best pot roast you’ll ever eat. I promise you that!

Ingredients for Mississippi Pork Roast (See measurements in recipe card below!)

• pork tenderloin (or other cut of pork; see tips below)
• dry ranch seasoning
• au jus gravy mix
• butter
• peperoncini peppers

How to Make Mississippi Pork Roast – Step by Step

Step 1: Add ingredients to crockpot

Place pork in the bowl of your crockpot and sprinkle the ranch seasoning and au jus gravy mix over the top. Top with the butter and the peperoncini peppers. Place lid on the crockpot and cook over low heat for 8-9 hours.

Step 2: Shred meat

When cooking time is finished, remove lid and carefully remove pork to a cutting board. Shred the meat using two large forks.

Step 3: Serve

Serve the meat over buns with sliced provolone cheese or whatever toppings your wish.

Tips and Notes 

• Add some juice from the peperoncinis. The peperoncinis in this recipe lend outstanding flavor to the pork. I like to add a few splashes of the juice from the pepper jar to all of my ingredients in the crockpot. The peperoncinis do not add spicy heat to your Mississippi Pork Roast; just a delicious savory flavor.
• Serving suggestions: I love to serve this shredded pork as a sandwich with either hamburger buns or Hawaiian slider rolls. Since pulled pork is such a versatile dish, you could even serve it over rice, as a salad, etc.
• Storing leftovers: Any leftover Mississippi Pork Roast meat can be stored in an airtight container in the refrigerator for up to 4 days.

What cut of meat works best for Mississippi Pork Roast?

I’ve made this many times with pork tenderloin, Boston butt, or a pork shoulder roast and all work great. If you use a more fatty cut of meat like a Boston butt, you will want to discard any excess fat when you start to shred your meat.

How to Make Mississippi Pork Roast in the Instant Pot

You can easily adapt this recipe to be made in the Instant Pot instead of the crockpot. Add all of the ingredients to your Instant Pot along with 1 cup of water. Cook over manual pressure for one hour then allow the pressure to release naturally. Shred your meat and serve.

More Pork Recipes You Should Try!

• Maple Glazed Ham
• Honey Dijon Pork Tenderloin
• Beer Cheese Soup
• Grilled Pork Chops
• Slow Cooker Pork Carnitas

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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

4.98 from 37 ratings

Mississippi Pork Roast

Yield: 8

Prep Time: 5 mins

Cook Time: 8 hrs

Total Time: 8 hrs 5 mins

This Mississippi Pork Roast is one of the easiest and most delicious recipes you can make with your crockpot! It's an amazing dump and go recipe that tastes so good served as a sandwich on Hawaiian rolls.

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Ingredients

• 3-4 pounds pork tenderloin , or other cut of pork roast
• 1 ranch seasoning packet
• 1 Au Jus gravy seasoning packet
• 1/4-1/2 cup unsalted butter
• 5-6 peperoncini peppers
• buns, for serving

Instructions

 

• Place pork in the bowl of your crockpot and sprinkle the ranch seasoning and au jus gravy mix over the top. Top with the butter and the peperoncini peppers. Place lid on the crockpot and cook over low heat for 8-9 hours.
• When cooking time is finished, remove lid and shred the meat using two large forks. Stir the meat into the accumulated juices and mix well.
• Serve the meat over buns with sliced provolone cheese or whatever toppings your wish.

Notes

• Add some juice from the peperoncinis. The peperoncinis in this recipe lend outstanding flavor to the pork. I like to add a few splashes of the juice from the pepper jar to all of my ingredients in the crockpot. The peperoncinis do not add spicy heat to your Mississippi Pork Roast; just a delicious savory flavor.
• Serving suggestions: I love to serve this shredded pork as a sandwich with either hamburger buns or Hawaiian slider rolls. Since pulled pork is such a versatile dish, you could even serve it over rice, as a salad, etc.
• Storing leftovers: Any leftover Mississippi Pork Roast meat can be stored in an airtight container in the refrigerator for up to 4 days.

Cuisine: American

Course: Main

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 268kcal, Carbohydrates: 2g, Protein: 27g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 108mg, Sodium: 438mg, Potassium: 487mg, Vitamin A: 205IU, Vitamin C: 6.3mg, Calcium: 21mg, Iron: 1.7mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.