Crock Pot Mississippi Pork Roast
Crock Pot Mississippi Pork Roast cooks with so much flavor in the crockpot for the perfect Sunday Night Meal. Simple ingredients makes a family favorite.
Servings: 6 - 8
Cost: $19.46, $2.43 per Serving
Ingredients
- 4-5 pound pork shoulder roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ¼ cup salted butter
- 6 pepperoncini peppers whole
- ¼ cup pepperoncini juice from the jar
- 1 onion sliced
- 2 cloves garlic minced
- ½ cup chicken broth
Instructions
- Place 1 sliced onion in the bottom of a crock pot.
- Place a 4–5 pound pork shoulder roast on top of the onions.
- Sprinkle 1 packet ranch dressing mix and 1 packet au jus gravy mix over the roast.
- Place ¼ cup butter on top.
- Add 6 whole pepperoncini peppers and pour ¼ cup pepperoncini juice and ½ cup chicken broth around the roast.
- Sprinkle 2 cloves minced garlic over the top.
- Cover and cook on low for 8–10 hours until the pork is tender and easily shreds.
- Shred the pork in the crock pot and mix with the juices.
- Serve warm and enjoy!
Notes
You can also cook on high for 5-6 hours if short on time, the meat just won’t be as tender.
If you prefer a thicker sauce, mix cornstarch with a little cold water, then stir into the crock pot. Cook on high for an additional 15-20 minutes until thickened.
Refrigerate any leftovers in an airtight container for up to 5-6 days.
Nutrition
Calories: 380kcal | Carbohydrates: 8g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 985mg | Potassium: 691mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 2mg
