Slow Cooker Mississippi Pork Roast

This slow cooker Mississippi pork roast is made with pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. It takes about ten minutes to prep before spending the afternoon in the slow cooker, where it cooks until it’s tender enough to shred, with enough seasoned juices for mashed potatoes.

Mississippi Pork Roast with Pork Loin and Onion Soup Mix

Mississippi pot roast is usually made with beef, but I also like making mine with pork. I’ll use a boneless pork loin instead of pork shoulder, and dry onion soup mix instead of the usual au jus packet. The ranch seasoning, butter, and pepperoncini are still part of my recipe because without them, it wouldn’t taste like Mississippi roast.

I always sear the pork before it goes into the slow cooker because that’s the only chance it gets to brown before hanging out under a lid. Once it’s cooked enough, the pork is easy to shred and stir back into the seasoned juices. Lean pork needs the extra moisture, and there’s lots of flavor in there too.

I serve this pork roast over a mountain of my Instant Pot mashed potatoes with some of the softened pepperoncini peppers. If there are leftovers, they’re great for sandwiches, tacos, or another dinner later in the week.

The Decisions Behind This Recipe

• I use boneless pork loin for this Mississippi pork roast because it’s leaner than pork shoulder. That means I’m not dealing with a layer of rendered fat floating on top of the cooking juices. It does need the cooking juices because it doesn’t have all the fat of pork shoulder, but once it’s tender enough to shred, I stir it right back into them. That’s how I keep it from feeling dry.
• A lot of Mississippi pot roast recipes use an au jus packet, but I like dry onion soup mix with the ranch seasoning. The onion flavor is good with the pork and the juices at the bottom of the slow cooker. Those juices are in no way an afterthought. They’re the reason I serve this pork roast over a mountain of mashed potatoes.
• I always sear the pork before it goes into the slow cooker. Yeah, it adds another skillet to wash, but the slow cooker is never going to give you that browned exterior on its own. A few minutes in a hot skillet adds color to the pork and flavor before it goes incognito for the rest of the day.
• The pepperoncini peppers are a standard part of Mississippi roast, but I use the brine too. The peppers soften while the pork cooks, and the vinegar in the juice keeps the butter and seasonings from tasting too rich. They add more acidity than heat, so this is in no way a spicy pork roast unless your personal definition of spicy is seeing a pepper.
• There’s already enough salt in the ranch seasoning and onion soup mix, which is why I use unsalted butter. The butter melts into the cooking juices, and adding more salt isn’t necessary.
• I cook this pork roast on LOW because the meat is easier to shred that way. Pork loin is lean, so I start checking it at six hours instead of assuming it’s ready. When I can pull the pork apart easily with two forks, I know it’s ready.

Ingredients

• Boneless pork loin roast – Use pork loin, not pork tenderloin. Pork loin is a larger cut than pork tenderloin, and it can spend several hours in the slow cooker until it’s tender enough to shred. I like it because it’s leaner than pork shoulder, but it does need the cooking juices when it’s time to serve.
• Ranch seasoning mix and dry onion soup mix – Use the dry packets, not ranch dressing or prepared onion soup. The ranch is the familiar Mississippi roast flavor, while the onion soup mix replaces the usual au jus packet and seasons the cooking liquid you spoon over mashed potatoes.
• Unsalted butter – There’s already enough salt in both seasoning packets, so I use unsalted butter. It melts into the pork juice as it cooks without adding any more salt.
• Whole pepperoncini peppers and pepperoncini juice – Use the peppers and some of the brine from the jar. The peppers soften while the pork cooks, and the juice adds vinegar flavor to the butter and savory seasonings. I don’t think pepperoncini are spicy, so nobody needs to start a family meeting about whether they are or not.
• Olive oil – You only need a small amount for searing the pork before it goes into the slow cooker. It’s a small extra step, but the browned exterior is worth it.

How to Make Slow Cooker Mississippi Pork Roast

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (sear the pork)
  Pat the pork loin dry with paper towels, then heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, turning it as each side gets good color. Don’t rush through this part. The slow cooker will make the pork tender, but it’s not going to give you this browned exterior later.
• Step Two (move the pork to the slow cooker)
  Transfer the browned pork to a 6-quart slow cooker and pour the pepperoncini juice around it. Don’t add water or broth. The pork releases liquid as it cooks, and between that, the pepperoncini juice, and the melted butter, there’s enough liquid in the slow cooker.
• Step Three (add the seasonings and peppers)
  Sprinkle the ranch seasoning and dry onion soup mix over the pork. Arrange the butter slices and whole pepperoncini peppers over the top. Then leave it alone. The butter will melt, the seasonings will mix into the liquid as the pork cooks, and there’s nothing you need to stir around right now.
• Step Four (cook the pork on low)
  Cover and cook on LOW for 6 to 8 hours. Start checking the pork closer to the six-hour mark. The pork is ready when you can pull it apart easily with two forks. Pork loin doesn’t have the fat of pork shoulder, so don’t let a certain amount of time make you cook it longer than it needs to be.
• Step Five (shred and serve)
  Once the pork is tender, shred it with two forks, then return it to the slow cooker and stir it into the seasoned juices. Give it a few minutes to sit in there before serving so the shredded pork can take some of the liquid back in. Serve the shredded pork over mashed potatoes with the softened pepperoncini peppers and some of the cooking liquid poured over the top.

Recipe Tips

• If the pork is still resisting the forks when you check it, put the lid back on and give it another 30 minutes before trying again. Pork loin can look finished before it’s tender enough to shred. It needs more time, not a hostile pulling apart ritual.
• Don’t throw away the cooking juices after you shred the pork. I keep some of them mixed into the meat, even for leftovers, because pork loin is lean and it makes all the difference when you reheat it.
• If the cooking liquid tastes saltier than you want, don’t reduce it on the stove. Reducing it only concentrates the salt from the ranch and onion soup mix. Add a small splash of unsalted broth or water, stir, and taste again.
• A 6-quart slow cooker is the size I use. The pork should fit comfortably inside with room for the seasonings and peppers, not be wedged into a slow cooker that’s too small.

Storage, Freezing and Reheating

• Store leftover Mississippi pork roast in an airtight container in the refrigerator for up to 4 days. Include some of the cooking liquid with the shredded pork so it doesn’t dry out around the edges.
• For longer storage, freeze the cooled pork in freezer-safe containers or bags with some of the cooking liquid for up to 3 months. I like portioning it before freezing so I can thaw only what I need.
• Thaw frozen pork overnight in the refrigerator. Reheat it in a covered skillet over medium-low heat with a little of the reserved liquid. Add a splash of broth or water if it needs more moisture, then heat it only until it’s hot all the way through. Pork loin doesn’t need an extended reheating program.
• You can also microwave individual portions, covered, in short intervals with a spoonful of cooking juices over the top.

FAQs

• Can I use pork shoulder instead of pork loin?
  Yes. Pork shoulder or pork butt will work, and it has more fat than pork loin. It may need more cooking time, and I’d skim off any excess fat from the liquid before serving.
• Can I make Mississippi pork roast without pepperoncini peppers?
  You can leave out the whole peppers if you don’t want to serve them, but I would still use the pepperoncini juice if possible. It adds the tang that keeps the butter and seasoning mixes from becoming too rich.
• Can I cook Mississippi pork roast on HIGH?
  You can, but I don’t recommend it for pork loin. I get better results cooking it on LOW and checking for tenderness closer to the six-hour mark.
• Do I need to add water or broth to the slow cooker?
  No. The pepperoncini juice, melted butter, and pork’s own juices make enough liquid for this recipe. Adding broth at the beginning would dilute the seasonings when there’s already enough liquid to cook the pork.
• What can I make with leftover Mississippi pork roast?
  The leftovers are good in sandwiches, tacos, burritos, quesadillas, or another bowl of mashed potatoes because I am never done with that. If you’re using it as a filling, drain off some of the liquid first so you don’t end up with a wet sandwich.
• What other side dishes go with Mississippi pork roast?
  Mashed potatoes are my favorite, but I also like serving Mississippi pork roast with my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

From My Kitchen Notes

Small observations from the margins.

• I know when something needs more time, not more pulling.
• I’ve learned not to throw away what keeps something from drying out.
• I never need to add more to know there’s enough.
• Some things are better once they’ve been returned to where they belong.
• I’m very good at knowing when something is ready to come apart.
• I don’t confuse resistance with strength.

Keep the Slow Cooker Busy with Pork

• Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.
• Slow Cooker Ham and Bean Soup – Ham, beans, savory broth.
• Slow Cooker Cranberry-Pineapple Pork – Pork, cranberries, pineapple.
• Slow Cooker Honey-Soy Pulled Pork – Pulled pork, honey, soy sauce.
• Slow Cooker Kalua Pork – Hawaiian-style pork, three ingredients, chive-lime rice.

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4.94 from 15 votes

Slow Cooker Mississippi Pork Roast

This slow cooker Mississippi pork roast uses boneless pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. The pork is seared before slow cooking until tender enough to shred, then mixed with the seasoned cooking juices for serving over mashed potatoes, rice, or noodles.

Prep Time10 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 10 minutes mins

Course: Main Course

Cuisine: American

Keyword: crockpot pork roast recipe, Mississippi Pork Roast, Mississippi roast with pork, pork roast in crock pot, Slow Cooker Mississippi Pork Roast, slow cooker pork roast

Servings: 8 people

Calories: 383kcal

Author: Cathy Pollak

Equipment

• large skillet For browning the pork before it goes into the slow cooker.
• slow cooker 6-quart (5.7 L). For cooking the pork roast on low until tender.
• meat shredders or two forks. To shred the pork after slow cooking.

Ingredients

• 3 lbs (1.36 kgs) boneless pork loin roast
• 1 tbsp (15 ml) olive oil or avocado oil
• ¼ cup (60 ml) pepperoncini pepper juice from the jar
• 1 packet (28 g) dry ranch dressing mix
• 1 packet (28 g) onion soup mix
• 6 tbsps (85 g) unsalted butter sliced
• 8 whole pepperoncini peppers

Instructions

• Pat the pork loin roast dry with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, turning as needed.
  3 lbs (1.36 kgs) boneless pork loin roast, 1 tbsp (15 ml) olive oil
• Transfer the browned pork roast to a 6-quart (5.7 L) slow cooker. Pour the pepperoncini juice into the slow cooker around the meat.
  ¼ cup (60 ml) pepperoncini pepper juice
• Sprinkle the dry ranch seasoning mix and onion soup mix evenly over the pork. Arrange the sliced butter and whole pepperoncini peppers on top.
  1 packet (28 g) dry ranch dressing mix, 1 packet (28 g) onion soup mix, 6 tbsps (85 g) unsalted butter, 8 whole pepperoncini peppers
• Cover and cook on LOW for 6–8 hours, or until the pork is tender enough to pull apart easily with two forks. Begin checking for tenderness near the earlier end of the cooking range, since pork loin is lean and can dry out if overcooked.
• Shred the pork using two forks, then return it to the cooking juices in the slow cooker. Stir to coat the meat and serve warm with the pepperoncini peppers and some of the seasoned juices.

Notes

• Cooking time can vary depending on the starting temperature, size, and shape of the pork roast, as well as the slow cooker. A roast going into the cooker straight from the refrigerator may take longer than one that has warmed slightly during preparation. Cook until the pork shreds easily rather than relying entirely on the clock.
• Pork loin and pork tenderloin are different cuts and should not be used interchangeably in this recipe.
• The seasoning packets already contain salt, so unsalted butter is recommended.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Slow Cooker Mississippi Pork Roast

8 portions per recipe

Amount Per Serving (150 g)

Calories 383 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 120mg40%

Sodium 863mg38%

Potassium 570mg16%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 37g74%

Vitamin A 338IU7%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Slow Cooker Mississippi Pork Roast? I’d love to hear how it turned out – leave a comment below and let me know.

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