Crock Pot Mississippi Pork Roast (+Video)
This Crock Pot Mississippi Pork Roast recipe is inspired by the original pot roast recipe. Flavored with ranch dressing, onion mix and butter!
A SLOW COOKER PORK RECIPE
This Mississippi recipe works with just about every cut of meat and it turns out great! I’ve made it with both Mississippi Pot Roast and with Mississippi 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.
FREQUENTLY ASKED QUESTIONS:
No. It will not come out as tender if you cook it on high and will be harder to shred.
You can use a packet of au jus gravy mix, brown gravy mix, pork gravy miX or even chicken gravy mix. They all work.
No. The peperoncini peppers are just going to add flavor. It won’t have a kick of heat unless you decide to eat one of the peppers that cook in this. However, if you want more of a kick, add some more peppers and also add some of the juice from the jar.
I actually have recipes on my site that show you how to make your own homemade Ranch Seasoning Mix as well as Onion Soup Mix Seasoning
I highly recommend you do. This not only adds a beautiful brown color to the roast but it adds some nice flavor as well. It is not absolutely necessary but you really should try it.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers can also be stored in a freezer safe container or bag for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless pork roast
- olive oil (or vegetable oil)
- salt and pepper
- ranch dressing mix (or MAKE YOUR OWN)
- dry onion soup mix (or MAKE YOUR OWN)
- 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: You may have an all-in-one cooker that has a sauté option so you can actually brown the meat directly in the slow cooker. 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.
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.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Crock Pot Mississippi Pork Roast (+Video)
- 3 pound boneless pork roast
- 2 tablespoon 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
- Heat up a large skillet on high. Add oil to hot skillet. Note: if you have a slow cooker that has a saute setting, you can do this right in your slow cooker.
- 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 or rice. You can even stack on a roll with a slice of provolone or mozzarella cheese
- I do not recommend cooking this on high. The meat will not come out as tender.
- This meal is not spicy or hot at all. However, if you want more of a kick, add a few more peppers and some of the pepper juice to kick it up a bit.
- You do not have to brown the roast first however, this not only adds color to the cooked roast but also adds flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Leftovers can also be frozen in a freezer safe bag or container for up to 3 months.
- Some substitutes for onion soup mix are au jus gravy mix, brown gravy mix or chicken gravy mix. However, don’t skip the ranch dressing mix. It is really essential to this recipe. See my links above for homemade versions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: April 2017
Updated and republished: April 2022
How do you know if you should cook for 6 or 8 hours? Should I just do 7 hours?
It depends on your slow cooker. There are hundred ms of brands out there and some cook fast & some cook slow.
I have tried the Chuck roast and it was awesome. So i decided to try this one. The great smell in the house kept me awake during the night. 🙂 I will make early in the day from now on.
The taste was great. Even my picky grandchildren loved it. I don;t think they ever had a pork roast before because their parents would not cook it. I did only use unsalted butter because i was concerned about the saltiness. This recipe will not disappoint. Thank you
P.S. I forgot to say that i only had Hidden Valley spicy ranch dressing on hand.
I make this recipe often now. It’s become one of our favorites!
Made this for dinner tonight using a boston butt. Followed the recipe exactly. Was absolutely delicious!! Was great with mashed potatoes.
I left out the stick of butter and it was still just as wonderful. This is a great way to cook a pork roast!
Great flavor! Loved the kick the peppers gave it. Changes I did…I didn’t brown it and added a little bit of the pepper juice and water, about 1/2 cup combined.
Sooo good! My husband said it was “ five stars”! I’ve never heard him say that before!!! So tender and pulled right apart with forks! We had it on buns with some Cole slaw! I will definitely make this again!
Delicious and moist with just enough flavor to go with anything. I’ve made this twice and the family loves it, including my picky 10 year old.
Made this yesterday and it came out really tasty. 🙂
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
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!
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 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!
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! 🙂
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!!
Do you think it would taste good without the peppers?
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!
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! 🙂
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.
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.