Mississippi Pork Roast

shredded pork on a Hawaiian bun on a plate

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.

Course Main

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 268

Author Ashlyn Edwards | Belle of the Kitchen

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.

Nutrition