Mississippi pork roast made in the slow cooker takes me only ten minutes to prepare and is packed with mouth-watering flavor even the pickiest eaters love.
I want to share how I make a Mississippi Pot Roast with pork. It’s amazing how some of the best dishes come from just a few ingredients, especially pantry staples.
Most people use beef for Mississippi Pot Roast, but I prefer using pork. I also like using a packet of onion soup mix instead of the usual au jus packet.
When it comes out of the slow cooker, the pork roast is perfect, tender, and packed with flavor. It’s a great meal to come home to on weekdays, but especially for Sunday dinners or game days.
Why I Love This Recipe
- I love it for busy days since the slow cooker does all the work.
- It’s incredibly easy to make with just a few ingredients.
- It’s no secret that I love pork and this is one of my favorite comfort food meals.
- During the warmer months, using the slow cooker means I avoid heating up the house with the oven!
To make this easy dinner even easier, serve this Mississippi pork roast with my Instant Pot mashed potatoes. It’s the perfect combo!
Ingredients
A handful of ingredients is all it takes to get this delicious meal on the table.
- Boneless pork roast: I grab a pork loin at the market for this recipe (not to be confused with pork tenderloin). It’s perfect for this recipe.
- Avocado oil: I like using this or any other high-temperature oil for searing. It handles the heat well.
- Pepperoncini peppers and their juice: I add both the peppers and the brine from the jar. The juice gives it the tangy, expected kick.
- Dry ranch dressing mix and dry onion soup mix: These are my go-to flavor boosters for Mississippi pork. They pack in so much taste with minimal effort.
- Unsalted butter: I prefer using unsalted butter here. Even though some people use salted, I find the dish is salty enough without it.
How To Make It
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: First, I grab some paper towels and pat the pork roast dry. Then, I heat up some oil in a large skillet over medium-high heat. Once the oil is hot, I add the pork roast and sear each side until it gets that nice golden color.
- Step Two: I move the browned pork roast to the slow cooker and pour in the pepperoncini juice.
- Step Three: I sprinkle the ranch dressing mix and onion soup packet over the pork roast. Then, I add slices of butter and the pepperoncini on top.
- Step Four: I cover the slow cooker and let it cook on low for 6 to 8 hours. When it’s done, the pork is so tender it pulls apart easily with two forks.
Recipe Tips
- My favorite way to serve this dish right out of the slow cooker is over creamy mashed potatoes, but it also works well over noodles and white rice. If I had to choose one vegetable to serve it with it would be roasted broccoli.
- I stick with mild flavored pepperoncini peppers to keep this recipe from being spicy (there’s already enough going on in the flavor department with this recipe). The pepperoncini’s add a salty brine flavor to the pork.
- This Mississippi pork already has plenty of sodium with the ranch and onion soup mix, which is why I use unsalted butter.
- This is a dish you’ll want to cook low and slow (6-8 hours). The meat is not as tender when cooked on high and is much more difficult to shred.
- Serve this pork roast with some other Southern classics like my pineapple casserole, pimento macaroni and cheese, or carrot souffle.
Storage, Leftovers and Freezing
- I package any leftovers in an airtight container and store it the refrigerator for up to four days. You can also freeze in a freezer safe bag for up to three months.
- When it comes to using the leftovers, the possibilities are endless. I love making the leftover pork roast into sandwiches and filling up taco shells with all the fixings. It’s also great on top of salads. Even days later, the flavor stands.
- I’ve found this does great in the freezer too. Make sure it’s tightly packaged (no air) and keep it for up to three months. Thaw it the refrigerator over night before reheating on the stove top.
More Slow Cooker Pork Recipes
- Slow Cooker Pork with Pineapple and Cranberry
- Crockpot Ham and Bean Soup
- Slow Cooker Thai Pork
- Slow Cooker Kalua Pork
- Slow Cooker Honey Soy Pulled Pork
- Slow Cooker Chili Verde
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Slow Cooker Mississippi Pork Roast
Mississippi pork roast made in the slow cooker takes only ten minutes to prepare and is packed with mouth-watering flavor even your pickiest eaters will love.
Servings: 6 people
Calories: 444kcal
Equipment
Ingredients
- 3 lb boneless pork roast
- 1 tbsp avocado oil or any other neutral oil
- 1/4 cup pepperoncini pepper juice
- 1 packet ranch dressing mix
- 1 packet onion soup mix
- 6 tbsps unsalted butter, sliced
- 8 whole pepperoncini peppers
Instructions
- Using paper towels, pat your roast dry. Heat oil in a large skillet over medium-high heat. Once the oil is warmed, add pork roast to the pan and sear each side until a nice golden color.3 lb boneless pork roast, 1 tbsp avocado oil
- Place pork roast into your slow cooker and pour the pepperoncini juice into it.1/4 cup pepperoncini pepper juice
- Sprinkle ranch dressing mix and onion soup packet over the pork roast. Place butter slices and pepperoncini on top of the pork roast.1 packet ranch dressing mix, 1 packet onion soup mix, 6 tbsps unsalted butter, sliced, 8 whole pepperoncini peppers
- Cover and cook on low for 6 to 8 hours or until the pork roast pulls apart easily with two forks.
Notes
For optimal outcomes when preparing this slow cooker Mississippi pork roast, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Slow Cooker Mississippi Pork Roast
Amount Per Serving (236 g)
Calories 444
Calories from Fat 230
% Daily Value*
Fat 25.5g39%
Saturated Fat 11.3g71%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 0.5g
Cholesterol 162mg54%
Sodium 894mg39%
Potassium 53.7mg2%
Carbohydrates 4.3g1%
Fiber 1g4%
Sugar 0.8g1%
Protein 43.1g86%
Vitamin A 10.7IU0%
Vitamin C 2.2mg3%
Calcium 4mg0%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
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Sabonne says
Oh my goodness, love love love this pork roast recipe!
Rylee says
This pork roast is absolutely my cup of tea. My mouth is watering and I have it in the slow cooker this morning!
Sam says
This pork roast was so delicious. I had never made a Mississippi style pork roast before.
Lena says
This Mississippi pork roast turned out absolutely amazing, like it had so much flavor. Loved it.
Liz says
Absolutely loved this version of slow cooker pork roast. So tender and tasty!
Tenny says
What a great Sunday dinner we had with this Mississippi pork roast. Loved every bite and can’t wait to make tacos with the leftovers.
Heidi Schaffer says
Thank you so much for this recipe! My entire family loved it, even my picky 12 year old!
Kim Beaulieu says
Love this recipe. Leftovers are great on sandwiches too!
Cathy says
Glad you liked it.
Felicia says
Making it again this weekend because the flavor was just so good.
Benecia says
This was truly the best dinner I’ve made in awhile. Loved it.
jan says
This turned out so good, we absolutely loved it. Making it again for super bowl.
Jessica Haas says
I accidentally bought bone-in pork roast, will it still turn out the same?
Cathy says
Should be ok, but I’ve never tried it.
Karen says
Can this be made without browning the meat first. If like to prep it the night before and leave in the fridge until ready to cook
Cathy says
I mean you can, but flavor is developed during browning and the roast will not be as nicely colored.
Jim says
This was a very tasty recipe. Everyone in the family liked it, including my picky kids. As well, the leftovers made a great taco or burrito filling. I highly recommend it.
Jim says
This is an excellent tasting recipe and extremely easy. Definitely give this one a try. And it is very tasty on french bread or in a burrito as left overs.
Sue says
Can I use pork shoulder/butt instead of a pork roast?
Cathy Pollak says
You can use pork shoulder or butt, but just know it’s going to release a lot more fat into the slow cooker. That means you’ll likely need to skim off the excess before serving, or let it chill so the fat can solidify and be removed. I use a pork roast here because it’s leaner and gives you that same tender, shreddable texture without all the extra fat to deal with at the end. It’s just a little cleaner and easier.
Cynthia says
I made this last night. So easy and delicious! Thank you for sharing your recipe!
Scott says
Amazing recipe and great with toasted French bread as a side and mashed potatoes with the roast over it. Enjoy it’s yummy!
Cathy Pollak says
Thanks so much Scott for coming back to let me know. That sounds like the perfect dinner!