This Crock Pot Mississippi Pork Roast recipe is inspired by the original pot roast recipe. Flavored with ranch dressing, onion mix and butter!
CROCK POT MISSISSIPPI PORK ROAST
This Mississippi recipe works with just about every cut of meat and it turns out great! I’ve made it with both POT ROAST and with CHICKEN and they have all been so good! So why not pork? Pork roasts (at most grocery stores) are fairly inexpensive and can feed an entire family easily.
VERSATILE AND LOW CARB
This is definitely a recipe that can be served a few different ways. It’s delicious with mashed potatoes. It’s delicious with rice. It’s wonderful on a toasted bun. Or eat it all by itself! You just can’t go wrong.
WHAT YOU’LL NEED:
boneless pork roast
olive oil (or vegetable oil)
salt & pepper
ranch dressing mix
dry onion soup mix
salted butter – REAL salted butter, not margarine
peperoncini peppers
HOW TO MAKE CROCK POT MISSISSIPPI PORK ROAST:
Heat up a large skillet on high. Add oil to hot skillet. Note: I have an all-in-one cooker that has a saute option so I can actually brown the meat directly into the skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or “sear” the pork quickly. Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast. Note: I cut up some of the stick of butter and placed in on the sides of the roast.
Cover and cook on low for 6-8 hours.
Take two forks and start shredding the meat. It will be super tender!
Discard any big fatty pieces.
Place pork back into the slow cooker and stir well in the juices to coat.
Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
Enjoy!
CROCK POT MISSISSIPPI PORK ROAST
Ingredients
- 1 3 lb boneless pork roast
- 2 tbsp olive oil or vegetable oil
- salt and pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1/2 cup (1 stick) butter – REAL salted butter (not margarine)
- 6 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add oil to hot skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the roast quickly. Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over roast. Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 6 hours. Take two forks and start shredding the meat.
- Discard any big fatty pieces. Place pork back into the slow cooker and stir well in the juices to coat.
- Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese
Nutrition
CRAVING MORE? GIVE THESE RECIPES A TRY!
CROCK POT PULLED PORK BBQ
CROCK POT PORK CHOPS AND GRAVY
CROCK POT MISSISSIPPI POT ROAST
CROCK POT MISSISSIPPI CHICKEN
SLOW COOKER 3-PACKET POT ROAST
CROCK POT LASAGNA
HOMEMADE DRY ONION SOUP MIX
Wow Prepared this recipe today as written, I wasn’t disappointed at all it turned out great !
Before my hubby had even finished eating dinner he told our daughter
“Mom’s gotta buy some more pork roast ! ” i served it with mashed potatoes and
made an Awesome gravy with all yummy juices. Thanks for a recipe I will be using
time and time again.
Love it! Thanks so much Wilma! So happy to hear the family loved it!!
How did you make a gravy from the juices?
Wisk in flour
Did you add water when cooking?
No liquid is added. Meat will make its own juices.
My sister made this while I was visiting, and it’s less than a week later that I’m cooking it for my family. Amazing. I never do reviews, but this one was a necessity.
I made this overnight in my crockpot, smelled so good I had to try it first thing this morning. Its so good, I had it for breakfast!!! Best tasting pork roast Ive ever had!!! I will definitely be making this again and Im gonna try the chicken and beef version. Thanks for this wonderful recipe!!!
Love hearing that Lisa!! Thanks so much for coming back to comment! 🙂
couple of tweaks makes a good Italian style pulled pork sandwich……… swap the onion soup mix with good seasons dry italian seasoning, black pepper dry basil and cruushed rosemary, mix all together and make a rub for the roast. coat roast with olive oil and cover roast with rub mixture. brown in hot cast iron pan for 5-7 minutes until brown on all sides. place large sliced onion in bottom of crock pot place roast on top. spread 1 to 2 tsp chopped roasted garlic spread on top of roast. follow the rest of the directions above.
makes a great italian pork sandwich, top with sharp provolone and roasted peppers serve on a large crusty roll ! enjoy!
Do you think it would taste good without the peppers?
Made this recipe exactly as instructed. Came out delicious! Pork was tender and full of flavor.
Thank you so much Krystle! It means a lot when someone takes the time to come back and leave a review!!
Hi there!! Mississippi Chicken is 100% fam fave! My kids rave about it! I want to do the pot roast and the pork recipes, too! My question is… can I use bone-in boston butt for this or is boneless really important?
Hi Amy! Yay! I love hearing that!! I don’t see why you couldn’t use a Boston butt in this recipe. It all works! 🙂
This recipe was a hit in this house! I made it exactly as the recipe instructed and was amazed (I may have added a couple of extra pepperocini because they were small). We served it on toasted sesame buns with shredded mozzarella cheese! Many “ypms” (yums per minute, its what we call it when someone is going “mmm” while eating, lol). Thank you! I used a pork tenderloin and always struggle with them drying out, not the case here, it was very tender and juicy!
I absolutely love the idea of adding it to buns topped with cheese. That sounds AMAZING!! Thank you so much for taking the time to come back and leave a review!
Can this be done with a frozen roast?
Hi Cassidy. To be honest, I have never experimented with a frozen roast. I am sure you could. But the goal here is to cook it long and slow so the meat gets super tender. The faster you try to make it or hurry it up – it just won’t turn out right. So perhaps you could thaw the roast in your fridge overnight, then cook it. 🙂
This was absolutely delicious. I had a bone-in 9 lb. pork shoulder so I doubled the other ingredients and it came out great.
Everyone loved it.
I love when a recipe turns out great! Thank you so much Janice!
This is THE BEST pot roast recipe,EVER! Made it again overnight, used my Pampered Chef Rock Crock this time and I swear it turned out better than my regular crockpot! I use the sliced peppers, half the jar, and they totally cooked up, couldn’t find trace of a single one! Taste is out of this world. Thank you