Eightyrecipes
Mississippi Pork Roast
Pork shoulder slow cooked with ranch seasoning, au jus mix, butter and pepperoncini until it shreds under a fork.
Ingredients
- 3-4 lb pork shoulder or pork butt, trimmed of excess fat
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- 1/2 cup unsalted butter 1 stick, cut into chunks
- 6-8 pepperoncini peppers from a jar, plus 2 tbsp of the brine
- 1/2 cup water or broth only if your slow cooker runs hot
Instructions
- Place the pork shoulder in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top, then add the butter chunks.
- Place the pepperoncini on and around the pork and pour in 2 tablespoons of the brine.
- Cover and cook on Low for 8 hours, or High for 4 to 5 hours, until the pork is fall apart tender.
- Tip out some of the juices, then shred the pork in the slow cooker so every strand picks them up.
Notes
Nutrition values are an estimate. Use shoulder or butt rather than loin, as lean cuts dry out over eight hours. Both seasoning packets are salty, so taste before adding any more salt.
Nutrition
Nutrition is an estimate, calculated automatically.
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