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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 177kcal

Author Whitney Wright

Equipment

slow cooker

Ingredients

2.5 lb boneless pork shoulder roast
1/4 cup water
1 oz au jus packet
3 tablespoons dry ranch seasoning
6 tablespoons unsalted butter cut into 6 pieces
5 pepperoncini peppers

Instructions

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.

Nutrition