Mississippi Pork Roast only takes a few minutes of prep and 4 ingredients before you let the meat cook on low for 6 hours. The result is melt-in-your-mouth shredded pork roast that the whole family will love! 

There’s nothing better then a delicious roast! It’s the perfect meal to make when you are having guests over, don’t have much time to be in the kitchen or you simply want an easy meal that will make everyone go “Yummmmm!” We love serving this alongside my Mashed Potatoes with Half and Half, Oven Roasted Broccoli and my favorite Lion House Rolls

Close up photo of crock pot Mississippi Pork Roast meat in a black slow cooker.

Why This Recipe Works

  • Melt-in-your-mouth yummy! My husband LOVES this dish. It’s his favorite way to enjoy pork. And can you blame him?! It’s so flavorful, tender, and just melts in the mouth! 
  • Perfectly tender meat. You get moist and tender meat every time with this recipe. 
  • Mississippi pork roast crock pot recipe. Using the slow cooker is the best way to get the meat perfect because the low and slow method of cooking will provide a more tender texture as the meat cooks. 
  • Makes amazing leftovers. It’s true. 

Ingredient Notes

Mississippi Pork Roast ingredients on a white and gray marble background.
  • Boneless Pork Shoulder Roast: You’ll need bout 2.5 lbs of pork shoulder roast (also known as pork shoulder butt). 
  • Au Jus Gravy Mix: This is just the packaged packet of au jus gravy, not the liquid form. You just need the dry powder. 
  • Dry Ranch Seasoning: Same as the au jus, we just need the dry ranch dressing mix. This adds the perfect flavor depth to the meat. 
  • Unsalted Butter: I like using unsalted butter because we get enough salt in the au jus and dry ranch seasoning. Cut the stick of butter into 6 pieces, each 1 tablespoon in size. 
  • Pepperoncini Peppers: This won’t add any heat to the dish. It’s just for added flavor as the meat cooks. You can discard them once the meat is cooked. Look for a jar of pepperoncini at your grocery store (most likely by the jarred roasted peppers).

Step-by-Step Instructions

  1. Add everything to the slow cooker. Cut the boneless pork shoulder roast into two equal pieces. Add 1/4 cup of water to the slow cooker. Place pork in the slow cooker. Sprinkle 1 oz au jus packet on top of the meat and 3 tablespoons dry ranch mix. Add 6 tablespoons butter cut into pieces on top of the meat and top with 5 whole pepperoncini peppers. 
  2. Cook the Mississippi pork roast. Turn the slow cooker on and place lid on top. Cook on low heat for 6-8 hours. When the meat is cooked, remove the chunks and shred on a cutting board or in a baking dish using forks. Discard any pieces of fat as you go. 
  3. Separate the fat from the juice. Using a fat separator, pour the juice from the slow cooker into the fat separator. Let sit for 5 minutes. Pour the bottom portion of juice back in to the slow cooker and discard the fat on the top. Add the shredded meat back in. 
  4. Serve! Serve plain, on toasted buns, with fresh veggies, etc. Enjoy! 
Four images showing how to make a Mississippi Pork Roast in the crock pot, top left is pork shoulder topped with butter and pepperoncini peppers, top right is the meat cooked in a slow cooker, bottom left is shredded pork roast in a white square pan, bottom right is shredded pork roast in a black crockpot.

Recipe Tips

If you’re worried about the peperoncini peppers making the meat spicy, don’t be! It doesn’t add ANY spice at all. It just adds a delicious flavor. You can even remove the peppers when the meat is done if you’d like. 

I use unsalted butter since the au jus and dry ranch have enough salt. 

The meat you want to look for at your local grocery store is boneless pork shoulder or boneless pork butt. This is the best cut of meat for this recipe. 

Them meat is done when it reaches an internal temperature of 150ºF. Turn the heat off and let it rest for a little bit, then remove and shred. 

Make Ahead, Storing, and Freezing

You’ll need to make this slow cooker Mississippi pork roast recipe ahead of time because it needs 6 hours to slow cook in the slow cooker. 

Store any leftover pork roast in an airtight container in the fridge for 3-4 days. Use on sandwiches, tacos, salads, and more! 

If you want to freeze any leftovers, just let the meat cool completely and then store in a freezer-safe container. The meat will keep in the freezer for up to 2 months. Remove and let thaw, then reheat in the microwave or oven. 

Recipe FAQs

What is Mississippi pork roast? 

It’s just Mississippi Pot Roast with pork instead of beef. The Mississippi roast method is how the meat is cooked. A classic Mississippi pot roast is cooked with au jus, dry ranch, and pepperoncini peppers.  

What to serve with Mississippi pork roast? 

We love serving this on top of Mashed Potatoes or inside toasted buns for a delicious pork sandwich. Serve with some Buttered Vegetables too for a complete meal! 

What is the best cut of pork to slow roast?

I like pork shoulder or pork butt best.

I’m short on time, can I cook pork roast on high?

No. Slow cooking will make for a tender pork roast that you won’t get if you cook on high.

Shredded pork roast on a white pasta plate.

More Mouth-Watering Meat Recipes

Did you make this recipe? I’d love to hear about it! Leave a star rating and review or scroll below the recipe card and do so there. 

Stay up-to-date by following us on Instagram, TikTok, YouTube, Facebook, and Pinterest.

A close up photo of shredded Mississippi Pork Roast in a black crock pot.
Print Save Review
No ratings yet

Mississippi Pork Roast

This delicious Mississippi Pork Roast is made with 4 ingredients, simply place them in the crock pot and within 6 hours you'll have a melt-in-your-mouth shredded pork roast that everyone will love!
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 10 servings




  • Cut the boneless pork shoulder butt in half, to create two equal sized pieces of meat. Add the 1/4 cup of water to the bottom of a large slow cooker. Add the meat to the slow cooker.
  • Sprinkle the au just powder and dry ranch seasoning over the meat. Add the butter pieces atop the meat, and finally add the pepperoncini peppers to the slow cooker. Place the lid overtop and cook on low for 6-8 hours.
  • Remove the chunks of meat to a cutting board or baking dish. Using two forks, shred the meat, discarding any large pieces of fat as you go.
  • If you have a fat separator, now is the time to use it. Pour the juices from the slow cooker into the fat separator and let sit for 5 minutes. Pour the bottom portion of the juices back into the slow cooker, and discard the oil/fat remaining. Add the shredded meat back into the slow cooker to keep warm.
  • Serve with your favorite potatoes and a side of veggies, if desired.


Calories: 177kcal (9%)Carbohydrates: 3g (1%)Protein: 14g (28%)Fat: 12g (18%)Saturated Fat: 6g (30%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 64mg (21%)Sodium: 403mg (17%)Potassium: 251mg (7%)Fiber: 0.2g (1%)Sugar: 0.1gVitamin A: 231IU (5%)Vitamin C: 5mg (6%)Calcium: 13mg (1%)Iron: 1mg (6%)
Course: Main Course
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!