This Slow Cooker Mississippi Pork Roast is the perfect alternative to your everyday dinner, and all you need are a few ingredients and your slow cooker! Slow-cooked with dry, spicy ranch dressing, this recipe has a subtle heat from the pepperoncini peppers.
Why is it called Missisippi Roast?
Robin Chapman of Ripley, Mississippi, created the Mississippi Recipe (she adapted it from a family member), and since it came from Mississippi, people decided to call it a “Mississippi” roast. Here is a good article with a video explaining the origin and the recipe creator.
Recipe Ingredients
- Boston Butt – The cut of pork for this recipe should be cooked low and slow, so an inexpensive cut with plenty of marbling is best. We recommend a Boston Butt because the fat helps keep the roast from drying out. Another cut of pork that works well is a pork shoulder. Pork tenderloin can be used but it will be on the dry side.
- Ranch Seasoning Mix – Use spicy ranch or regular, works great with both. Since I’m making tacos with this meat, I prefer spicy ranch mix.
- Onion Soup Mix Packet – You can find this on the soup aisle, the brand to look for is Lipton.
- Pepperoncini Peppers – 10 pepperoncinis and a 1/2 cup of the brine from the jar.
- Unsalted butter – This will help cut down the sodium in the dish. If you only have salted butter, use only 1/2 off each seasoning packet.
Step-by-Step Directions
Step One – Add the pork roast to the crockpot. There is no need to brown it, though it won’t hurt the recipe if you choose to do so.
Step Two – Pour over the pepperoncini brine.
Step Three – Next, sprinkle over the ranch dressing mix onion soup mix, and black pepper. Place the pepperoncini peppers on top and around the roast.
Step Four – Slice the butter and place it on the pork roast. Cook on LOW for 9 hours or HIGH For 6 hours.
How to serve mississipi pork?
We love serving this shredded pork on tacos! It’s got the perfect salty and tangy flavor for a special taco night.
- Warmed corn tortillas – You can heat these individually on a skillet or place in a 350 degree oven for 15 minutes before ready to serve dinner.
- Shredded red cabbage – Cut this in the morning for a stress free dinner!
- Pickled onions – Add the thinly sliced onions and vinegar to a mason jar, seal tightly, and shake to combine. Refrigerate overnight or at least 45 minutes before using. I like to make these pickled onions right after I start the roast for the day.
With spicy ranch seasoning and pepperoncini brine, the pork roast is flavorful and is perfectly balanced by the cool, crisp cabbage and acidic pickled red onions. The slow cooker’s moist heat yields fork-tender, melt-in-your-mouth results every time.
Recipe FAQs
You can also pile Mississippi pork on buns, be sure to add the peppers from the slow cooker if you do so. Mississippi pork can be served over mashed potatoes or rice; serve the shredded pork with the juices from the pot.
Heat in a small pan on the stovetop for best results. Or you can heat it in the microwave. Be sure to add a touch of water to either method, so the pork doesn’t dry out.
Cook the pork low and slow. The longer, the better. If your pork won’t shred, you probably did not cook long enough.
Place the leftover pork in ziplock bags or airtight containers—place in the fridge for up to 4 days or in the freezer for three months.
More Mississippi Recipes:
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Spicy Mississippi Pot Roast
- Slow Cooker Mississippi Chicken
Add this southern pork roast crockpot recipe to your menu year-round for a taste of the south that everyone loves!
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Slow Cooker Mississippi Pulled Pork
Equipment Needed:
Ingredients:
- 4 lbs. Boston butt (can use a roast 4-6 pounds in weight)
- 1 tsp coarse black pepper
- 1 spicy ranch seasoning packet can use regular ranch packet
- 1 onion soup mix packet or a french onion dip mix packet
- 10-12 pepperoncini peppers
- 1/2 cup pepperoncini brine (the juice from the jar)
- 1/2 cup unsalted butter sliced
For Serving
- 1/2 cup sliced red cabbage
- Street taco corn tortillas
Pickled Red Onions
- 1/2 red onion thinly sliced
- 1 cup white vinegar
- 1 tsp kosher salt flakes
Instructions:
- Add the pork roast to the slow cooker. Sprinkle with the black pepper, ranch seasoning mix and onion soup mix. Add the pepperoncini brine and peppers.
- Cover and cook on low for 9-10 hours. Or on HIGH for 6 hours.
- If serving as tacos, prepare pickled red onions. Add thinly sliced red onion and vinegar to a mason jar or container and place into the fridge. The pickled red onions will be ready once the pork has finished cooking.
- Shred the meat with two forks, you can do this right in the slow cooker. You can serve the pork with or without the peppers.
- Thinly slice cabbage and warm the tortillas. Top each tortilla with pulled pork, sliced cabbage, pickled and red onions. Garnish with cilantro if desired and Enjoy!
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe looks great, but I haven’t made it yet, so I can’t rate it with stars. I do have a question before I start. Does the meat usually come cut and prepped like that or do I do it first. There is no mention of it in the directions? I assume the deep slashes help the meat’s cooking juices to cook quicker and and the juices and flavorings to get into the fibers of the meat, making it more tender and easier to shred when done. But there is no mention of them in the recipe.
It’s not cut at all. Some roasts have a net around them, and that’s just dents from it.
So good make this over and over again the pickled onions are a must
Can I use ham instead of the Boston butt pork roast?
I don’t see why not, though I would really cut back on the seasoning packets, at least half of each.