A pork roast cooked with ranch mix, onion soup mix, pepperoncini peppers and butter. Great made as tacos, served as a sandwich or with rice or mashed potatoes.
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!
Notes
Can I use another cut of pork?Another cut of pork that works well is a pork shoulder. Pork tenderloin can be used but it will be on the dry side.What other meals can be made with Mississippi pork?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 potHow do I reheat pork?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.How to store: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.