Home » Slow Cooker Recipes » Crock Pot Mississippi Pork Roast (+Video)

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 Crock Pot 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.

A fork shown inside shredded pork that is on top of mashed potatoes on a plate.

FREQUENTLY ASKED QUESTIONS:

Can I cook Mississippi Pork Roast on high?

No. It will not come out as tender if you cook it on high and will be harder to shred.

I don’t like the flavor of onion soup mix. What else can I use?

You can use a packet of au jus gravy mix, brown gravy mix, pork gravy miX or even chicken gravy mix. They all work.

Is this spicy?

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.

What if I don’t want to use store-bought seasoning?

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

Do I need to brown the pork roast first?

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.

How do I store leftover pork roast?

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.

Shredded Mississippi Pork Toast shown in a black oval slow cooker.

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
ingredients needed: boneless pork roast, olive oil, salt and pepper, ranch dressing mix, dry onion soup mix, salted butter, 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. 

a hand holding a paper towel and patting dry a pork roast.

Season with a little bit of freshly ground pepper. 

a pork roast shown with freshly ground black pepper on top.

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. 

pork roast getting seared on both sides until golden brown.

Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. 

ranch dressing seasoning and French onion soup mix sprinkled evenly on top of pork roast in the slow cooker.

Top with a stick of butter then place peppers on and around roast.

stick of butter placed on a pork roast with peperroncini peppers in an oval slow cooker.

Cover and cook on low for 6-8 hours.

fully cooked pork loin roast in a slow cooker.

Take two forks and start shredding the meat. It will be super tender! Discard any big fatty pieces.

pork loin being shredded into pieces on a baking sheet with two forks.

Place pork back into the slow cooker and stir well in the juices to coat.

fully cooked and shredded pork roast topped with pepperoncini peppers in a slow cooker.

Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.

A fork holding up some mashed potatoes and shredded pork roast.

CRAVING MORE?

Crock Pot Mississippi Pork Roast

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!
4.94 from 79 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6

Ingredients

  • 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
  • ½ 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. 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

Video

Notes

  • 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.
Course: Main Course
Cuisine: American

Nutrition

Calories: 479kcal | Protein: 51g | Fat: 29g | Sodium: 273mg

Nutritional Disclaimer

“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 and other nutritional values can vary quite a bit depending on which brands were used.

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Originally published: April 2017
Updated and republished: April 2022 

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Recipe Rating




72 Comments

  1. Any substitute for the onion soup mix? Want to make this but THREE stores were out of stock… thanks

  2. 5 stars
    Love this recipe it has tremendous flavor. I will definitely use this for all future pork and needn’t roasts.

  3. Yum-o. My wife added a little peperoncini juice into the mix as well. What a nice surprise when I got home from work today.

  4. 5 stars
    This looks so simple to make! Will be trying it this week.. thank you Brandie for all of your recipes. They are delicious and make feeding family and guests easy and fun. Will post about the outcome once I try. Thank you!!

  5. 5 stars
    I am making this for our weekly family dinner tomorrow night. I’ve done the pot roast with ranch and brown gravy many times and it’s always a hit. I see people mentioning the saltiness, I felt this as well my first time. How I remedied it was to…and I know this sounds like crazy talk but…I don’t use any butter. None. Nada. Zip. Zero. This cuts down on fat and salt. My friend makes it with butter. I find the taste is not effected at all, just the salt level.

  6. 5 stars
    I have always used Au Jus mix instead of the onion soup mix. Making this today for my son who is home for labor day from college. The house is smelling amazing. Thinking of pairing it with potato salad and fresh green beans sauteed with bacon and butter and garlic. What sides do you make this with?

  7. 5 stars
    Great recipe; I never used peperoncini peppers in anything before. This recipe opened a few doors for me.

  8. 5 stars
    We tried this for the first time tonight. I followed the recipe exactly and we absolutely loved it!

    1. 5 stars
      You can use any of those! I just pick up whatever is on sale! The cut shown in this photo is a Boneless Blade-End Roast. You can also go with a Center Cut Loin Roast which can be a little easier to find in most grocery stores. Hope that helps! 🙂

  9. Just put in the cock pot this morning May 28 7:45 AM. I am thinking some of the salty taste could come from Onion Soup Mix. I will report back after dinner today.

  10. 5 stars
    Just finished chowing down on this FABULOUS meal!!! My husband’s feet were tapping through the entire meal. Told me, the BEST crock pot meal I ever made. Of course, I told him, I couldn’t take all the credit. I made this with a pork shoulder, I’m not a real big pulled pork fan, but I’ll tell you what, OMG!!! Anyone considering making this, DO IT. It’s the BEST!!!

  11. 5 stars
    Wow!! This recipe gave a whole new flavor for pork..as far as I’m concerned! Pork is usually so boring..but this recipe was amazing! Thank you!☺️

  12. I have this in crock pot as I type. I’ve never did this recipe before. I noticed in other comments people have done it with beef. I will try it next time if we like pork roast. I notice one comment mentioned adding liquid. I didn’t as roast has enough liquid in it. I was wondering about salt being to much. I mixed ranch and onion together and put on top of the roast. After reading comments i moved it off and into gravy. It smells very good.

  13. 5 stars
    I made this tonight, and we loved it. It is very flavorful and tender, however, I have to ask…no where does it mention adding water or any kind of liquid. We ended up adding four cups of water as per the directions on the onion soup. Do you ad water to yours?

      1. 5 stars
        So yes- Add some water ? Does it not make enough gravy following the original recipe? I’d like to make this soon, but I’m not sure if I should add water.. help! Thank you.

      2. The liquid you see in the photos is from the pork itself during the cooking process. Meat loses a lot of water as it cooks. You could probably add some water if you feel like it, but I wouldn’t add too much!

  14. Make sure you use Ranch “dressing mix” and not the Ranch “Dip Mix” (they are usually side by side)…. The dip has tons of salt. The dressing, much less. That may be why some find it too salty. ? I think I will try this for a large gathering we are having. THANKS 🙂

  15. 5 stars
    I have made this chuck roast once before & it is presently in my crockpot now as I write this. It is delicious. I agree that, for me, it was a bit too salty first time so this time I, also, added less of the ranch dressing only. Wish you could smell it cooking as I can. Smells wonderful!!

  16. 5 stars
    This is a version of the favorite in my house, using chuck roast. I have to skip the searing of the beef due to time constraints in the morning, but the Mississippi Pot Roast one of the best recipes I have found on the web. Looking forward to doing it with a pork roast.

  17. 5 stars
    I hate when people fiddle around with recipes and then write the changes they made on the comments page. Now that I’ve said that, I have only made this with chuck roast, and since I don’t like hot OR peppers, I used only the dressing and gravy mixes. It was delicious to me, but a little over-salty and fatty, so this last time I cut the dressing and gravy in half, AND the butter, too. It was milder and yummy. I never thought of trying it on pork or chicken, but I see them in my future, I can’t imagine how anyone wouldn’t like this recipe,

  18. Yummy! I keep meaning to try a Mississippi roast but I still haven’t gotten around to it. This pork version looks amazing!