This Mississippi Pork Roast is a pork butt cooked low and slow in the crock pot with ranch seasoning, au jus mix, butter, and pepperoncini until it shreds with a fork. It takes 5 minutes to load the slow cooker and 8 hours on low.
The pork comes out rich and savory from the butter and gravy mix, with a little tang from the pepper brine.
I make slow cooker pork all fall and winter, then spoon it over mashed potatoes or pile it on warm buns.
The pepperoncini and ranch give every bite some tang, which balances all that butter.
If you made this recipe and loved it, try my Slow Cooker Rump Roast, Slow Cooker Chicken Fried Rice, this Slow Cooker Cowboy Casserole, or Slow Cooker Balsamic Pork next.
What Is Mississippi Pork Roast?
Mississippi pot roast is usually made with a beef chuck roast. This version uses the same seasonings (ranch mix, au jus mix, butter, and pepperoncini) on a pork butt instead. Pork butt has plenty of fat, so it stays juicy through the long cook and shreds easily.
The difference from a regular pot roast is the seasoning. A classic pot roast cooks in broth with carrots and potatoes. This one skips the vegetables and gets all its flavor from two seasoning packets, butter, and the pepper brine.
Ingredients for Mississippi Pork Roast
- Pork butt (or pork shoulder) - Choose a well-marbled cut so the meat stays juicy and shreds easily. Look for deep reddish-pink meat and skip anything pale or grayish.
- Ranch seasoning mix - Adds a tangy, herby flavor that balances the richness of the pork and butter.
- Au jus gravy mix - Builds a rich, savory sauce as the pork cooks.
- Unsalted butter - Makes the sauce silky. Use unsalted, since both seasoning packets are already salty.
- Pepperoncini peppers and juice - Add mild heat and a bright, vinegary bite that cuts through the richness.
- Water or broth - Only needed if your slow cooker runs hot. It keeps the bottom from scorching.
Which Cut of Pork to Use
For the most tender, juicy pulled pork, choose a pork butt (Boston butt) rather than a picnic shoulder. Pork butt comes from the upper shoulder and has more internal fat and marbling, which keeps the meat moist and tender during a long, slow cook. It's also a very forgiving cut, making it ideal for slow cooking, smoking, or braising.
See recipe card for quantities.
Make it Gluten Free
This recipe has no flour or bread, but two of the ingredients come in packets. Some au jus gravy mixes and some ranch seasoning mixes contain wheat. Read both labels and buy packets marked gluten free. If you use broth instead of water, check that label too.
How to Make Mississippi Pork Roast in the Crock Pot
- Add the pork. Set the pork butt in the slow cooker.
- Season it. Sprinkle the ranch seasoning and au jus mix evenly over the meat.
- Add the butter. Scatter the butter pieces over the pork.
- Add the peppers. Tuck the pepperoncini on and around the pork, then pour in 2 tablespoons of the pepper brine.
- Cook low and slow. Cover and cook on low for 8 hours or high for 4 to 5 hours, until the pork pulls apart with a fork.
- Shred and serve. Spoon off some of the extra liquid. Shred the pork right in the slow cooker with two forks and stir it into the remaining juices.
Substitutions
Out of something? These swaps work.
- Pork butt - Beef chuck roast works (that's the original Mississippi pot roast). Boneless pork loin works too, but it's leaner and won't be as tender.
- Ranch seasoning mix - Use homemade ranch seasoning or an Italian dressing mix.
- Au jus gravy mix - Use brown gravy mix, onion soup mix or a few dashes of Worcestershire sauce. If you're gluten free, check every label.
- Unsalted butter - Olive oil or ghee.
- Pepperoncini - Banana peppers, mild pickled jalapeños, or a splash of vinegar with a pinch of red pepper flakes.
- Water or broth - Beef or chicken stock, or a beer. Regular beer is not gluten free.
Variations
A few easy ways to change it up.
- Spicy - Add extra pepperoncini or a few sliced jalapeños, plus a pinch of red pepper flakes before cooking.
- Creamy - After shredding, stir in a few tablespoons of cream cheese or sour cream for a richer sauce.
- BBQ - After shredding, stir in your favorite barbecue sauce and pile it on buns for pulled pork sandwiches.
Equipment
- Slow cooker - A 6 or 7-quart slow cooker fits a 3 to 4 pound pork butt with room for the juices. A smaller pot fills up quickly once the butter melts.
- Two forks - For shredding the pork right in the pot.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a pan or the microwave with a splash of broth. Freeze in portions for up to 2 months.
What to Serve With Mississippi Pork Roast
Serve it over mashed potatoes or rice, or pile it on sandwich rolls. The next day, turn leftovers into tacos, quesadillas, burritos, rice bowls, pork fried rice, loaded nachos, or a pork pizza. Honestly, it's almost better the next day!
FAQ
Sure. Swap the beef chuck roast for a pork butt and use the same ranch mix, au jus mix, butter, and pepperoncini. Pork butt has plenty of fat, so it stays tender through the long cook.
Pork butt (also called Boston butt). It has more marbling than a picnic shoulder or a pork loin, so it shreds easily and stays juicy.
No. Pepperoncini are mild and add more tang than heat. For more kick, try the Spicy variation above.
You can, but loin is lean and can turn dry over 8 hours. Pork butt is the better choice.
I haven't tested an oven version, so I don't have a time I trust.
You can. Boneless, skinless chicken thighs work well. Use about 3 pounds and start checking at the 5-hour mark on low, since chicken cooks faster than pork shoulder.
Sure. Serve it with steamed greens or cauliflower mash instead of potatoes or buns.
It can be. Check the au jus and ranch labels (see Make it Gluten Free above).
More Slow Cooker Dinners
Looking for other recipes like this? Try these:
Slow Cooker Mississippi Pork Roast
Ingredients
- 3 -4 lb pork shoulder or pork butt, trimmed of excess fat
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup unsalted butter 1 stick, cut into chunks
- 6 -8 pepperoncini peppers from a jar, plus 2 tablespoon of the juice
- ½ cup water or broth if your slow cooker runs hot
Instructions
- Place the pork shoulder in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top.
- Add the butter chunks on top of the pork.
- Place the pepperoncini on and around the pork. Pour in 2 tablespoons of the brine.
- Cover and cook on Low for 8 hours or High for 4-5 hours, until the pork is fall-apart tender.
- Tip out some of the juices, shred pork in the slow cooker.
Equipment
- 1 Slow Cooker
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
If you made this, I'd love a star rating below. It helps more than you'd think.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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