Crock Pot Mississippi Pork Roast (Print Version)
# Ingredients:
01 -
4-5 pound pork shoulder roast
02 -
1 packet ranch dressing mix
03 -
1 packet au jus gravy mix
04 -
1/4 cup salted butter
05 -
6 whole pepperoncini peppers
06 -
1/4 cup pepperoncini juice from the jar
07 -
1 onion, sliced
08 -
2 cloves garlic, minced
09 -
1/2 cup chicken broth
# Instructions:
01 -
Place the sliced onions at the bottom of the crock pot.
02 -
Put the pork roast on top of the onions.
03 -
Sprinkle the ranch dressing mix and au jus mix over the pork roast.
04 -
Place the butter on top of the roast.
05 -
Add the pepperoncini peppers and pour the pepperoncini juice and chicken broth around the roast.
06 -
Sprinkle the minced garlic over the top.
07 -
Cover and cook on low for 8-10 hours, until the pork is tender and easily shreds.
08 -
Shred the pork in the crock pot, mixing it with the juices. Serve hot, with the peppers on the side if desired.
# Notes:
01 -
You can also cook on HIGH for 5-6 hours if short on time, but the meat won’t be as tender.
02 -
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.
03 -
Refrigerate any leftovers in an airtight container for up to 5-6 days.