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Slow Cooker Mississippi Pork Roast is a savory, sweet and spicy pork roast that is tender to the touch and falls apart with ease. It takes minutes to prepare and can be paired with a variety of sides. Your family will fall in love with this incredibly flavorful, melt-in-your-mouth dinner!
I love a delicious roast! It’s my go to- meal whenever I need to impress guests, feed a crowd, or just have some delicious home-cooked food! Make this delicious roast with these rolls, these yummy mashed potatoes, and these delicious Brussel sprouts, and you will have a simple and easy meal that everyone will love!
Slow Cooker Mississippi Pork Roast
I have fallen in love with this pork roast recipe. It is tender, juicy, and has all the flavor you need. It turned out perfect in the slow cooker, and I am here to tell you it was one of the best meals that I have ever made. Since making this recipe a couple of weeks ago, I have already made it again… Twice!
One of the best parts about this meal is that it is so incredibly easy. It takes less than 5 minutes to put everything in the slow cooker, and within minutes, it is ready for dinner. This tender, melt-in-your-mouth pork has a flavor that is to die for. Mississippi Roast usually calls for beef roast, but I love that you can always swap it out for pork. Not to mention, the leftovers are fantastic! Use them on top of some nachos, in a sandwich, or make yourself some tacos with the extra meat!
Ingredients in Mississippi Pork Roast
Simplify your life by using marinated fresh pork. It comes in a wide assortment of mouthwatering flavors, including; Roasted Garlic and Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite. It also comes in a wide variety of cuts, including; loin filets, chops, ribs, sirloins, and tenderloins.
- Pork Roast: I like to get a roast that is already marinated and ready to go so that I can get to cooking it right away!
- Ranch Seasoning: This adds just the right fresh flavor and creates a delicious taste.
- Au Jus Gravy Mix: The au jus mix adds to the ranch and makes it so that as the post cookies, it tasks on additional flavor.
- Butter: I used unsalted butter in this recipe.
- Pepperoncini Peppers: Once the roast is done cooking, you can discard the peppers.
Let’s Cook a Roast!
This is a meal where you put all of the ingredients in the slow cooker, set it, and forget it! This Mississippi pork roast cooks to perfection and is so simple. This will be your new go-to family meal!
- Add to Crockpot: Add pork roast to the slow cooker. Sprinkle ranch and au jus packages on top. Top with butter and peppers.
- Cook: Cook on low for 6 hours.
- Shred: Remove the pepperoncini peppers, shred the meat with a fork and serve.
What Temperature to Cook a Pork Roast
The National Pork Board recommends cooking pork chops, Mississippi pork roasts, and tenderloins to an internal temperature between 145 degrees Fahrenheit (medium rare) and 160 degrees Fahrenheit (medium), followed by a 3-minute rest. Since large cuts increase in temperature by about 10 degrees Fahrenheit while resting, remove them from the heat at 150 degrees Fahrenheit, followed by a 10-minute rest.
How to Store Leftovers
If you have leftovers from this meal, then consider yourself lucky! The leftovers can be used in just about anything (I really loved them in a good sandwich or some tacos).
- In the Refrigerator: Once your roast has cooled, then you can place it in an airtight container and store it in your fridge. It will last for about 3-4 days.
- To Reheat: You can easily warm this up in the microwave just before serving!
More Delicious Slow Cooker Recipes
I love cooking meals in my slow cooker, it’s a game changer! They are very little work with a huge reward at the end of the day! Not to mention, they are insanely delicious! You MUST try these other recipes, you will for sure find another favorite!
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Slow Cooker Mississippi Pork Roast
Ingredients
- 2 pounds marinated fresh pork roast
- 1 packet ranch seasonings
- 1 packet au jus gravy mix
- 1/2 stick butter
- 8-10 pepperoncini peppers
Instructions
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good. I was skeptical of it but so glad we tried it. I didn’t have au jus mix so I opted for a couple healthy spoonfuls of “beef better than bouillon” and I opted for the unsalted butter because I had some extra in the frige….it was delicious. Thank you!
I used a plain pork roast, no marinade, and it tasted amazing.
That sounds great! Thank you for sharing!
Has anybody done this in the Instapot? Any idea how long I would cook it for? I don’t have a large slow cooker at the moment only a small one.
I make this often and my only complaint is that it is very salty Tasting and I don’t add any salt at all. I have tried using salt free butter. I have looked for salt free dressing but haven’t found any. If you make this don’t add salt until you taste after cooking. It is delicious otherwise.
Look on the Instapot charts and find pork roast (or whatever type of meat you use) and the cooking times for it. Do the rest the same. I’d do a natural steam release, just let it sit for 20 to 30 minutes.
Is there another option for the pork. I have been to 3 different grocery stores and can not find that item. Any suggestions. Thank you
Oh that is a bummer. I understand though. You can use any other roast that you prefer. This roast just has a lot more flavoring to it.
I absolutely cannot find this roast in my area. What’s the alternative/substitute.
Oh bummer! It has the most important flavors. Any other roast will also work well, it just won’t taste the same.
My Mom made this 50 yrs ago. She got a large flank steak put seasoning
Packets in jar w/lid & shook that up – spread on meat – rolled it up like jellyroll – made a boat out off foil – Used a Pyrex dish so wouldn’t leak then poured broth on in – covered it & slow baked in oven 250 degree oven all day. Such a wonderful smell all day! Served it with Italian bread sliced on diagonal or on big rolls or with egg noodles or mashed potatoes. Any kind of beef roast works – I used a large sirloin roast as that is less fatty. Mom said roast with marbled fat gives more flavor.
My step-father put sliced jalapeños on it. Enjoy!
I am not a big fan of hot/spicy foods. Do the pepperoncini’s give it flavor or do they provide a hot kick? Can’t wait to try it.
Hi, thanks for the recipe. Do you think this would be ok in the crock pot on low for 8 hours? Or do you think it would dry out?
Yes, absolutely. That sounds delicious!
Alyssa, your recipes are amazing and very tasty! Thank you so much! I look forward to reading and trying most of them. I’m going to cook this one soon. However, as much as I liked and used Smithfield products in the past, I will no longer use these products. They sold out to China and I don’t support this action. I support my country, USA, products, whenever I can, and truly, do not trust these products. Just a personal opinion. Thank you, again.
Dru good for you using USA only
I am with you !!!!
Buy Tyson pork roast
I agree with your opinion, Dru. After learning about the meat industry, it’s a shame to support these large companies that do not care properly for the animals, not to mention what the animals are injected with that is then passed on to the consumer’s body. Need to make better choices. There are smaller USA meat companies that have a variety of products. I buy from my local health food store. Recently I bought lamb chops and they were the best!
I agree with Dru! I will buy Tyson
I do not eat a reduced salt diet but this is very salty. I love the taste if I could reduce the salt just a bit. Perhaps the brand of au just packet you buy matters? Could you add that info? I really like this easy delicious recipe if I could get the salt under control.
I use 1 package of Hidden Valley powdered ranch, 1 package of McCormick Au Jus Gravy Mix, 1 stick of unsalted butter and about 5-6 peppers (depends on size, if small I use 6) when I make Mississippi pot roast (using a 3 lb beef roast, cooked on low for 8 hrs). When I used salted butter my bf said it was salty but when I switched to unsalted butter he preferred it more.
I agree with Joanna…. I have made this many time with beef chuck roast and it is heaven. And the unsalted butter does cut back on the salty taste. We also make a side of gravy when we put this over rice. Southern style! But it also is great over or along side mashed potatoes.
What if I can’t find a marinated pork roast? Can I use one that is not marinated? Should I add something to the pork if it’s not marinated? Thanks!
I would recommend finding this marinated pork roast. It seriously will change your life.
I have tried to find this marinated pork roast and it is not available. There’s Smithfield marinated pork tenderloin but I know that’s not the same and is probably too tender for slow cooking.
We don’t have this brand in Canada 🙁 hopefully unmarinated will still be good!
You can get marinated pork roast (pulled pork) at Costco, works perfectly and is delicious, but I have used unmarinated before and it is equally as delicious. I have also made this with thick cut pork chops and also with chicken breasts and its delicious too…lots of ways to make it!
I’m sure it’s because I used a larger roast (about 2.5 lbs), but it was not that close to done after about 5.5 hours. However I just jacked the heat to high and after an hour and a half, it was pretty much perfect. Tasted great, too.
I make this with beef, and never thought to try it with pork, so I am looking forward to checking it out. We love this recipe (makes great french dip sandwiches with the leftovers), but I do find it tends to be a little salty. I use the low-sodium version of the Au Jus packet, and googled a recipe for homemade dry ranch seasoning so that I could control the salt a little better. I also found a jar of sliced pepperoncinis, so I use that instead of the whole ones – they just melt right into the sauce! At the end, I add a little cornstarch slurry to thicken the gravy.
I’ve done beef. Pork. And chicken.
Pork is my favorite.
oh my………..this looks so good
I’m a bit confused though – the pictures and narrative indicate a stick of butter (which would be a 1/2 cup) but the ingredient list says 1/4 cup butter (which is half a stick)……
so which is it? a stick? or half a stick?
1 stick of butter (1/2 cup). I recommend unsalted- you can also make this recipe with chicken breasts and a beef roast. We toast hawaiian rolls in oven, slather with mayo and add a slice of melted provolone…delish!
I used a stick and a half and it’s awesome but I think a stick is enough.
Great recipe – had to change out the ranch dressing for a generic one as well as the gravy but turned out amazing nonetheless. Combined this with one of my favorite breakfast quesadilla recipe and managed to make everyone’s day in the office 🙂
As a young wife would appreciate weight of roasts AND being from Australia would love ingredients to to seasonings ( ranch)
Love reading your recipes NOW have to make them
Cheers
They are using 2 pound pork roasts here, which is roughly 900 grams or so. As far as the ingredients, they are literally using pre made packets. Search your store or the internet for “Hidden Valley Ranch Mix.” And you didn’t ask, but also perhaps search for “McCormick Au Jus Graby Mix.”