Hey, y’all! This is one of those recipes I always keep in my back pocket. When life gets busy and you want dinner to basically make itself, Crockpot Mississippi Pork is the answer. It’s rich, savory, a little tangy, and the pork just falls apart with a fork.
Crockpot Mississippi Pork
I like to make this on days when I know I won’t have time to cook later. Just throw everything in the slow cooker in the morning and come back to a house that smells amazing. You can serve it over mashed potatoes, rice, or pile it high on a sandwich roll with a slice of cheese. However you fix it, it’s comfort food that never disappoints - and the leftovers are just as good the next day.
Subscribe To Receive New Posts Straight In Your Inbox
Crockpot Mississippi Pork Ingredients
- 1 pork shoulder roast, halved if needed to fit your crockpot
- 1 packet ranch dressing mix
- 1 packet onion soup mix
- 5–6 pepperoncini peppers
- 1 stick butter, cut into tabs
How to Make Crockpot Mississippi Pork
- Place the pork shoulder roast in your crockpot.
- Sprinkle the ranch dressing mix and onion soup mix evenly over the pork.
- Add the pepperoncini peppers around the pork.
- Place the butter, cut into tabs, on top.
- Cover and cook on low for 6–8 hours, until the pork is tender and shreds easily with a fork.
Pro Tips For Making This Recipe
- Sear the pork in a hot skillet before adding to the crockpot for even more flavor.
- Add a splash of pepperoncini juice for a bit more tang and moisture.
- Pork shoulder (or Boston butt) works best because it stays juicy and shreds easily.
- Shred the pork in the crockpot so it soaks up all those good juices.
- This is great on toasted buns with provolone or piled onto mashed potatoes with a drizzle of juice.
Frequently Asked Questions
Yes, pork loin or tenderloin can be used, but pork shoulder is preferred for its tenderness and flavor after slow cooking.
It is best to cook this recipe on low for 6–8 hours. Cooking on high may result in pork that is less tender and flavorful.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. The pork can also be frozen for up to 3 months.
Serve it over mashed potatoes, rice, or on sandwich rolls.
Other Recipes You'll Love
Crockpot Mississippi Pork
This Crockpot Mississippi Pork is one of those “set it and forget it” meals that truly delivers. It’s rich, flavorful, and endlessly versatile. Whether you're cooking for a busy family night or meal prepping for the week, it’s one you’ll want to keep on repeat.
Crockpot Mississippi Pork
Equipment
- Crockpot
Ingredients
- 1 pork shoulder roast halved if needed to fit your crockpot
- 1 packet ranch dressing mix
- 1 packet onion soup mix
- 5-6 6 pepperoncini peppers or more if desired
- 1 stick butter cut into tabs
Instructions
- Place the pork shoulder roast in your crockpot.
- Sprinkle the ranch dressing mix and onion soup mix evenly over the pork.
- Add the pepperoncini peppers around the pork.
- Place the butter, cut into tabs, on top.
- Cover and cook on low for 6–8 hours, until the pork is tender and shreds easily with a fork.
Notes
- Sear the pork in a hot skillet before adding to the crockpot for even more flavor.
- Add a splash of pepperoncini juice for a bit more tang and moisture.
- Pork shoulder (or Boston butt) works best because it stays juicy and shreds easily.
- Shred the pork in the crockpot so it soaks up all those good juices.
- This is great on toasted buns with provolone or piled onto mashed potatoes with a drizzle of juice.
Y'all come back now, ya hear?
My best,
JC
Leave a Reply