Mississippi Pork Roast

Shredded pork roast on a fork in a slow cooker.

5 from 1 vote

Need a meal that's savory, flavorful and perfect for a cooler day? I've got you covered with this Mississippi Pork Roast recipe! You'll only need 5 minutes of preparation time before you throw it in the crockpot!

Prep Time5

Cook Time6

Total Time6 5

Course: Main Dish Recipes

Cuisine: American

Keyword: mississippi pork roast

Servings: servings

Calories: 203kcal

Author: Deanne Frieders

Ingredients

2-3 pounds pork tenderloin
1 ounce packet dry ranch dressing mix
1 ounce packet brown gravy mix
1 cup pepperoncini peppers with the juice
1 stick butter

Instructions

Lightly coat your slow cooker insert with a bit of olive oil or nonstick spray.
Place the 2-3 pounds pork tenderloin in the slow cooker. If you’re using a fattier cut of meat, trim any excess fat as desired.
Sprinkle the 1 ounce packet dry ranch dressing mix and 1 ounce packet brown gravy mix mix evenly over the top of the pork.
Add 1 cup pepperoncini peppers with the juice and juice. Top with 1 stick butter
Cover with the lid and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the pork is fork-tender and shreds easily.
Remove the roast, shred with two forks, and return the pork to the slow cooker to soak up all that flavorful juice.

Notes

Best cuts: A pork tenderloin or shoulder roast gives the richest flavor, but pork loin works too. 🔥 Optional sear: For an extra boost of flavor, sear the roast in a large skillet with a little olive oil before adding to the slow cooker.

Serving ideas: Serve over mashed potatoes, rice, or noodles. Use leftovers for sliders, tacos, or wraps — leftover pork roast is just as delicious the next day!

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

To Freeze: Cool completely before storing in a freezer-safe bag or container. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently

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