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.

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

Prep Time 10

Cook Time 6

Total Time 6 10

Servings 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