Slow Cooker Mississippi Pork Roast with Pepperoncini
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Crock Pot Pepperoncini Pork Roast is a simple and delicious meal perfect for busy weeknights. Throw a handful of ingredients into the slow cooker for a flavorful and juicy pulled pork that your whole family will love!
Why You’ll Love This Slow Cooker Mississippi Pork Roast Recipe
Ingredient Notes
- Boneless Pork Roast | I have used both pork shoulder and pork tenderloin roast in this recipe (pork tenderloin is pictured). They both work great! Pork tenderloin keeps the recipe as lean as possible, giving you light, slightly drier shredded pork. It’s great on sandwiches or wraps with a bit of ranch dressing. Boneless pork shoulder is higher in fat, which means a richer and juicier pulled pork. This is the most typical cut of pork to use in pulled pork recipes and is usually my choice for serving over mashed potatoes or rice. If you use pork shoulder, ensure all large fat areas are removed.
- Dry ranch dressing mix | Make my homemade buttermilk ranch mix or use 1 store-bought ranch seasoning packet to enhance its flavor with a savory, herbaceous blend of spices and buttermilk tanginess.
- Butter | Adding salted butter to a pot roast recipe enriches the flavor and helps to tenderize the meat.
- Pepperoncini | Adding a few pepperoncini peppers to a pot roast recipe infuses it with a tangy and slightly spicy flavor.
- Broth | The broth keeps everything moist and savory as it cooks low and slow. Depending on your flavor profile, you can use chicken stock or beef broth. Chicken stock tends to be lighter and subtly savory, while beef broth offers a richer, meatier flavor that complements the meat.
How to Make Crock Pot Mississippi Pork Roast
The low-and-slow process melts all those delicious juices and seasonings together perfectly, making every bite unbelievably tasty!
STEP 1 | Add pork to crockpot
First up, grab your pork roast and pop it into the slow cooker. If you’re doubling up on roasts, make sure they’re in one layer—no overlapping!
STEP 2 | Top with butter and seasoning
Next, sprinkle that dry ranch seasoning all over your pork. Then, take half a stick of butter, slice it thin, and lay those buttery slices right on top of the seasoned pork.
STEP 3 | Add the peppers
Now, grab those pepperoncini peppers and slice them up, tossing them right into the crock pot on top of the roast.
STEP 4 | Pour chicken broth
Pour in some chicken broth and make sure it surrounds the pork evenly.
STEP 5 | Cook and shred
Set your crock pot to low heat and let it work its magic for 8-9 hours. When that pork is so tender it practically falls apart, take it out onto a cutting board and shred it up with two forks.
STEP 6 | Stir all together, garnish, and enjoy!
Once you’ve shredded the pork, give the sauce a good stir with a whisk. If you use my homemade ranch mix, don’t worry about a few lumps—that’s just the real buttermilk doing its thing.
Mix the pulled pork back into the sauce in the crock pot, stir it up well, and if you’re feeling fancy, add more pepperoncini peppers on top before serving.
There you have it—your Mississippi pork roast is ready to impress. Dig in and enjoy!
Tips from the Home Chef’s Kitchen
My Mississippi Pot Roast is similar to today’s roast but has beef chuck and au jus mix. And for something a little different, check out this Slow Cooker Pulled Chicken and another Slow Cooker Pork Roast with sweet carrots, apple cider, and onions – Yum!
Variations and Substitutions
- Add Herbs. Add fresh herbs to the original recipe for a fragrant boost. Try rosemary or thyme.
- Pork Loin. If you want, use pork loin instead. It’s often roasted whole or cut into chops, while pork tenderloin is smaller, leaner, and typically cooked quickly, making it a little more ideal for roasting. But both result in delicious flavor!
- Spice it Up: Experiment with different types of peppers for a unique twist. Try jalapeños for a spicier kick or banana peppers for a milder flavor.
- Citrus Zing: Squeeze in some fresh lemon or orange juice before cooking to brighten up the flavors.
- Alternative Seasonings: Swap the ranch seasoning for your favorite spice blend or even a homemade mix of garlic powder, onion powder, and paprika.
- Sear It: If you prefer a crispier finish, you can sear the pork roast in a skillet before transferring it to the slow cooker.
- If you use unsalted butter, add a pinch or two of salt to taste.
Instant Pot Mississippi Pot Roast
There are several different ways to enjoy the Mississippi pork roast and one of the quickest ways is in the instant pot. Here’s how:
- Sear the Pork: Start by using the “Saute” function on the Instant Pot to sear the pork roast on all sides. This step adds flavor and helps seal in juices.
- Add Ingredients: Once the pork is seared, sprinkle on the dry ranch seasoning. Then, place the sliced butter and pepperoncini peppers on top.
- Add Liquid: Pour the chicken broth around the pork to ensure it’s evenly distributed.
- Pressure Cook: Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure. Cook for about 60-70 minutes, depending on the size of your pork roast and desired tenderness.
- Natural Release: After cooking, allow the Instant Pot to naturally release pressure for 10-15 minutes. Then, carefully release any remaining pressure manually.
- Shred and Serve: Remove the pork roast from the Instant Pot and shred it using two forks. If you’d like, you can mix the shredded pork back into the sauce in the pot for extra flavor.
- Adjust Consistency: If the sauce is too thin, you can use the “Saute” function again to reduce it to your desired thickness.
- Serve: Garnish with additional pepperoncini peppers if desired, and serve your delicious Mississippi pork roast hot.
Storage and Reheating Tips
- You definitely want to save your leftover pork roast. In fact, this dish is sometimes better the next day after the flavors have developed further! So, once cooled, move the leftover pork to an airtight container in the fridge for up to four days.
- You can also store it in the freezer for up to three months and thaw it in the refrigerator overnight before reheating it the following day.
- To reheat, sprinkle a tablespoon or two of water into the roast to keep it from drying out, and microwave until warm.
Frequently Asked Questions
Don’t worry, this recipe isn’t spicy at all! Those pepperoncini peppers bring loads of savory goodness, and the vinegar in them helps balance out the rich flavors of the dish. They add a bit of tang, but I don’t think it’s spicy. If you’re not into any heat at all, you can go easy on the peppers or simply use the juice from the jar—it’ll still taste great!
Mississippi roast should be super tender and fall-apart delicious, almost like it melts in your mouth. If your roast isn’t quite there yet, just give it more time to cook until it’s easy to shred with a fork. Keep an eye on it because every slow cooker is different—some cook faster or slower, so adjust your cooking time accordingly. You’ll know it’s ready when the meat pulls apart effortlessly and is juicy and tender.
The pork will make its own juices as it cooks, so you don’t need to add a lot of liquid to the crockpot.
I don’t suggest cooking this roast on high, even when you’re short on time. It won’t be tender and easily dries out.
Looking for more Easy Slow Cooker Main Dishes?
After just a few minutes of prep, let your slow cooker do the rest of the work with these melt-in-your-mouth Slow Cooker Country Style Ribs, fork-tender Corned Beef Crockpot Recipe, fresh and tangy Pulled Pork Tacos, and Slow Cooker Pulled Beef with sweet and smoky homemade BBQ sauce.
What to Serve With Mississippi Shredded Pork
This tangy pork is perfect in sandwiches, over egg noodles, a bed of rice, mashed potatoes, or my Mashed Sweet Potatoes. For a low-carb option, try riced cauliflower!
Don’t forget to add a side of veggies, like Lemon Mustard Roasted Broccoli and Cauliflower or Instant Pot Green Beans and carrots, for a well-balanced meal your whole family will enjoy.
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Slow Cooker Mississippi Pork Roast with Pepperoncini
Equipment
Ingredients
- 2 pounds boneless pork roast pork shoulder for rich and juicy pulled pork, pork tenderloin for a leaner option
- 2/3 cup homemade buttermilk ranch mix or 1 store-bought ranch seasoning packet
- 4 tablespoons salted butter
- 6-8 pepperoncini peppers sliced
- 2/3 cup chicken stock or beef broth
Instructions
- Place the pork roast in the bottom of the slow cooker. If you have more than one roast make sure they are in a single layer, not overlapping.
- Sprinkle ranch dressing mix on top of the pork. Slice the butter into thin slices, and place it on top of the seasoned pork
- Slice the pepperoncini peppers and add them to the crock pot on top of the pork.
- Pour chicken broth into the bottom of the crock pot, evenly surrounding the pork.
- Turn the crock pot on low and cook for 8-9 hours. When the pork roast is fall apart tender, remove it from the crock pot and shred the cooked pork with two forks.
- When the pork is removed from the crock pot, use a whisk to stir the sauce. If you are using my homemade ranch dressing mix, it contains real buttermilk, so some lumps may remain. Return the pork to the crock pot and stir well to combine the pulled pork with the sauce. Garnish with more pepperoncini peppers, if desired, and serve!
Notes
Instant Pot Directions
- Sear the Pork: Start by using the “Saute” function on the Instant Pot to sear the pork roast on all sides. This step adds flavor and helps seal in juices.
- Add Ingredients: Once the pork is seared, sprinkle on the dry ranch seasoning. Then, place the sliced butter and pepperoncini peppers on top.
- Add Liquid: Pour the chicken broth around the pork to ensure it’s evenly distributed.
- Pressure Cook: Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure. Cook for about 60-70 minutes, depending on the size of your pork roast and desired tenderness.
- Natural Release: After cooking, allow the Instant Pot to naturally release pressure for 10-15 minutes. Then, carefully release any remaining pressure manually.
- Shred and Serve: Remove the pork roast from the Instant Pot and shred it using two forks. If you’d like, you can mix the shredded pork back into the sauce in the pot for extra flavor.
- Adjust Consistency: If the sauce is too thin, you can use the “Saute” function again to reduce it to your desired thickness.
- Serve: Garnish with additional pepperoncini peppers if desired, and serve your delicious Mississippi pork roast hot.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the Recipe: Slow Cooker Pork Roast
So, why do we call it Mississippi pork roast?
Mississippi Pork Roast is a delicious slice of Southern culinary history. Originally, cooks in Mississippi would take a pork roast, season it with salt, pepper, and maybe some secret spices, then slow-roast it until it was incredibly tender.
The twist came when someone added pepperoncini peppers—tangy and slightly spicy—along with their juices to the pot. This infusion of flavors became iconic, giving the roast a savory, tangy kick that’s now a staple at gatherings and potlucks.
Variations abound today, with some recipes adding ranch seasoning or garlic, but the essence remains: a dish that celebrates Southern tradition and unforgettable flavors!
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
