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Full of zesty, savory flavor, this tender slow cooker Mississippi pork roast is one of the easiest dinners you can make. 5 minutes of prep and 5 simple ingredients are all you need for a delicious meal for your family.
Don’t you love a good roast? It’s impressive enough to serve to guests but easy enough to make any day of the week. And while traditional roasts are tasty, sometimes you’re in the mood for a little zip — a little bit of zing, right? That’s where this tender, juicy Mississippi roast comes in.
Instead of the classic Mississippi pot roast, this one is made with pork. And believe it or not, it tastes even better than a beef roast. The zest of the ranch seasoning and the zippy flavor from the pepperoncinis and juice permeates the pork for a burst of flavor in every bite.
The best part? This easy dump recipe for the crockpot can be prepped in 5 minutes or less. Simply add all the ingredients to your crockpot, turn it on low, and in 6-8 hours, you’ll be serving it up to your family. For another easy slow cooker pork recipe give my root beer pulled pork or 3-ingredient ranch pork chops a try.
Worried you’ll have a lot of leftovers? Don’t be! The flavors are even better the next day. Use the leftover meat to add to sandwiches, nachos, baked potatoes, or tacos!
For more pork dinner ideas, try my French Onion Smothered Pork Chops, Baked Honey Mustard Pork Chops, or Baked Pork Tenderloin Medallions. All of these dishes are ready in under an hour, so they’re perfect for busy weeknights.
Ingredients for Mississippi Pork Roast
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Boneless Pork Roast — I used a pork shoulder roast, but any boneless pork roast of the same approximate size will work for this recipe.
- Pepperoncinis (With Juice) — Pepperoncinis look similar to pickled banana peppers, but they’re slightly different. Banana peppers are not hot, while pepperoncinis do have a little bit of heat to them.
- Ranch Seasoning — I like Hidden Valley Ranch dressing mix, but the store brand or a homemade version works well, too. This will add zesty zip and tang to the meat.
- Brown Gravy Mix — The gravy adds to the rich, meaty flavor of the pork.
- Butter — Everything is better with butter! Salted or unsalted butter are both fine.
Equipment You’ll Need for This Pork Recipe
To make this crockpot Mississippi pork roast, you’ll need the following kitchen tools and supplies:
How to Make Slow Cooker Mississippi Pork Roast
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Add your pork roast to the slow cooker. For added flavor, you can sear it in a hot skillet for a couple of minutes on each side in some olive oil before adding it to the crockpot.
Step 2: Pour the jar of pepperoncini, juices and all, over the pork.
Step 3: Sprinkle in the ranch seasoning and gravy mix. Add the stick of butter on top. You can cut the butter into slices, but it’s not necessary.
Step 4: Place lid on the slow cooker and cook the pork on low for 6 to 8 hours until it is cooked through and shreds easily with a fork.
Step 5: Use a fork or meat claws to shred the pork, discarding any pieces of fat. Return the shredded pork to the juices and pepperoncinis and cook for 15 more minutes before serving your tender pork roast.
Pile the shredded pork roast onto buns or rolls to make a sandwich or serve over rice, mashed potatoes, or noodles.
If you’re wondering, “What can I serve with Mississippi roast?” try these scrumptious sides:
Storage and Freezing
Refrigerator: Store leftover crock pot Mississippi pork roast in an airtight container in the fridge for up to 3 days. Reheat in the microwave for best results.
Freezer: You can freeze cooked pork roast for up to 3 months in a freezer-safe container or a heavy duty freezer bag. Alternatively, wrap the cooked roast in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator.
Mississippi Pork Roast Recipe Tips and Tricks
- Not a fan of peppers? You can discard them after cooking, if you want. You’ll still get the flavor.
- If your pork roast isn’t tender after 6 hours, cook it longer, checking every 30-60 minutes. You can cook the roast for up to 8 hours total on low.
- To minimize the salt in this dish, use unsalted butter and opt for a low-sodium gravy or au jus mix.
- For food safety, the USDA recommends cooking pork to a minimum internal temperature of 145°F (rare) or 160°F (well done) with 3 minutes of resting time before consuming.
Additions and Variations
Make it a complete meal. Add baby carrots and baby potatoes (red or gold) 2-3 hours before the roast is finished cooking to turn this into a complete meal.
Vary the flavor packets. Instead of brown gravy, feel free to substitute an au jus packet or onion soup mix.
Cook a different cut of pork. We used a butt roast, but any cut of pork will do, like pork loin, tenderloin, or pork shoulder. Brit+Co offers tips on the best cuts of pork for slow cooking.
Try another type of meat. Although I like it best with pork, this easy recipe is delicious with beef, chicken, and venison.
Crockpot Mississippi Pork Roast FAQ
The recipe is said to have originated in Ripley, Mississippi and was published in many church cookbooks before it made its way to internet fame (per Today).
Yes you can! This one is made with a boneless pork butt. The Mississippi pot roast ingredients work well with beef, venison, pork, and other types of meat.
Meat cooked in a crockpot is usually tender. If you find that it’s tough, it hasn’t cooked long enough. Add another 30-60 minutes to the cooking time and check it again. Using a different cut or larger portion of meat can affect the cook time.
No, I recommend cooking meat on low to ensure it’s tender and juicy. Cooking it on high will dry it out and make it tough.
It’s tangy and zesty with just the right amount of spice. The meat gets its tang and zest from the ranch seasoning and the heat from the pepperoncinis.
You will get a little kick of heat if you eat the peppers with the meat, but if you’re adding them for flavor only, it’s not spicy. Plus, pickled peppers are much milder than their fresh counterparts.
More Easy Slow Cooker Recipes
When life gets busy, add these slow cooker meals to your menu rotation to get dinner on the table with minimal fuss.
- Slow Cooker Swedish Meatballs – total comfort food and delicious served over a big pile of egg noodles.
- Crockpot Steak Bites – the easiest way to prepare tender, juicy steak bites.
- Slow Cooker Queso Chicken Tacos – easy, cheesy chicken tacos made right in your crock pot.
- Crockpot Chicken Thighs – yummy combination of sweet and savory flavors.
Slow Cooker Mississippi Pork Roast
- 3 pound boneless pork roast
- 12 ounces pepperoncinis with juice
- 1 packet ranch seasoning mix 1 ounce
- 1 packet brown gravy mix .87 ounces
- ½ cup unsalted butter
- Place pork roast in the bottom of your slow cooker.
- Pour jar of pepperoncini (with the juice) over the pork.
- Top with ranch seasoning, gravy mix, and a stick of butter.
- Cover and cook for 6-8 hours on low, until pork is cooked through and shreds easily.
- Shred the pork using two forks or meat claws. Stir the shredded meat in the juices, cover, and cook for an additional 15 minutes before serving.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve over mashed potatoes, rice, or noodles.
- Cook on low — it makes the roast more tender and easier to shred.
- Sear the roast in a skillet with a bit of oil before placing in the crockpot for added flavor.
- Don’t like a lot of juice? Use half the jar.
- Onion soup mix, aus jus mix, chicken gravy mix can all be used in place of the brown gravy packet.
- A boneless pork shoulder butt roast was used in this recipe, but you can use any pork roast.