This Mississippi Pulled Pork 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 with mayo and a slice of melty cheese!
There is just something about pulled pork in all of its savory goodness that brings me comfort on days that are just a bit harder on the heart. I’ve had a few of those days this past week, so I’ve been doing some cooking and baking to help ease the ache a bit. There’s not much that a big bowl of Mac and cheese, some fudgy brownies, or one of these Mississippi Pulled Pork sandwiches can’t fix.
This Mississippi Pulled Pork is actually a spin-off of THE most popular recipe on my blog these days; Mississippi Pot Roast, made in the slow cooker. If you haven’t tried it before I seriously 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!
Once you try it, you will know what I’m talking about. It is so savory and flavorful, and I knew those flavors would lend really well to other cuts of meat.
We almost always have a pork shoulder or Boston Butt in the freezer because my husband smokes them on his Big Green Egg pretty regularly. I decided to pull one out the other day and give it a whirl with the Mississippi Pot Roast ingredients, but instead make it into pulled pork sandwiches.
Y’all, this decision was one of the best ones I’ve made in a long time! These are SO good!
These Mississippi Pulled Pork Sandwiches taste so good with just a slice of cheese and dollop of mayo, but you could totally get creative with the ingredients. And, since pulled pork is such a versatile dish, you could even serve it over rice, as a salad, etc.
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Mississippi Pulled Pork Recipe
- 4-5 pounds pork shoulder or Boston butt
- 1 ranch seasoning packet
- 1 Au Jus gravy seasoning packet
- 1/4 cup butter, sliced
- 5-6 peperoncini peppers
- hamburger buns, , for serving
- sliced cheese,, for serving
- 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 slices 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 carefully remove pork to a cutting board. Remove any large pieces of fat and discard. Shred the meat using two large forks.
- Using a fine mesh strainer, strain the liquid from the crockpot to remove any additional fat. Return the shredded meat to the crockpot and pour some of the liquid over the meat to moisten it to your liking and mix well. Serve the meat over buns with sliced provolone cheese and mayonnaise, or whatever toppings your wish.
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