Crock Pot Mississippi Pork Roast
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.
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless pork roast
- olive oil (or vegetable oil)
- salt and pepper
- ranch dressing mix (or make your own Homemade Ranch Seasoning)
- dry onion soup mix (or make your own Homemade 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: 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?
Crock Pot Mississippi Pork Roast
Ingredients
- 3 pound boneless pork roast
- 2 Tablespoons 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.
Nutrition
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.
Originally published: April 2017
Updated and republished: April 2022
