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This Mississippi Pork Roast is a flavorful, tender, and juicy slow-cooked meal that’s packed with bold, savory flavor. Made with just a handful of ingredients—ranch seasoning, au jus mix, pepperoncini peppers, and butter—this easy recipe is loaded with flavor with very little work.
There are few things in life as good as tender, juicy, and deeply flavorful pieces of meat. And that’s exactly what this Mississippi pork roast is. Pork shoulder is slowly cooked until it becomes rich, creamy, spicy, loaded with umami, and melts in your mouth.
You can make this Mississippi pork roast in a crock pot or an Instant Pot, whichever you prefer. Both will leave you with shredded pork that’s moist, super savory, buttery, and exploding with flavor. You’ve got to try making this recipe.
Why You’ll Love This Mississippi Roast Recipe
I make this recipe all the time, especially when I need a hearty and filling comfort meal on a cold day. Here’s why you’ll love this Mississippi roast pork.
- Easy. This is a really easy recipe to make, whether you’re using an Instant Pot or a crock pot. All you have to do is mix the ingredients together, cook the pork on an automatic setting, and then shred the meat. That’s it!
- Affordable. Pork shoulder is one of the most reasonably priced cuts of meat that you can buy, and this recipe only has a handful of other ingredients, all of which are quite affordable.
- So flavorful. It really is hard to describe how much flavor is achieved with so few ingredients. The pepperoncini adds spiciness and acidity, the ranch adds tanginess and creaminess, the butter adds richness, and the au jus adds such a meaty and savory flavor.
- Versatile. Use the meat in a million different ways. Great as a sandwich, over rice, in a burrito, with eggs for breakfast….you name it, it works!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Pork shoulder – Cut the meat into 3 or 4-inch chunks.
- Ranch dressing mix
- Au jus mix
- Butter
- Pepperoncini peppers
- Pepperoncini juice
- Water – You only need to use water if you’re cooking the roast in an Instant Pot.
How to Make Mississippi Pork Roast
Whether you’re using an Instant Pot or a crock pot, this juicy Mississippi pork roast couldn’t be any easier to make. Here’s how to do it.
- Season. Put the pork in the Instant Pot or crock pot and cover it with the ranch dressing mix and the au jus packet. Place cubes of butter over the top of the meat.
- Add the peppers. Put the pepperoncini peppers and their juice over the top of the seasoned pork. If you’re using an Instant Pot, then pour the water in as well.
- Cook. If using an Instant Pot, cook on high pressure for 45 minutes, then let the pressure cooker naturally release for 10 minutes to unlock. If using a crock pot, cook on low for 8-9 hours.
- Shred. Remove the pork and shred it with forks. Put the meat back in the pot, toss with the cooking juice, and serve hot.
Tips and Variations
Here are some easy tricks and variations to try out when you make this hearty Mississippi pork roast in the slow cooker or Instant Pot.
- Use homemade ranch dressing mix. One of my favorite seasonings to make is Ranch Dressing Mix. Great to control the salt and the flavor you want.
- Adjust the spiciness. The pepperoncini peppers and their juice are really important for this recipe. If you don’t like much heat, don’t worry: they don’t make the meat very spicy. But you can still add fewer peppers if you want. And if you like extra heat, you can just double the number of peppers in the recipe.
- Use other cuts of meat. I make this Mississippi pork roast with pork shoulder because it’s an affordable cut of pork that gets so tender when you cook it. But if you have other cuts of pork around, you can use them instead. Or you can make Mississippi Chicken as well for a little bit of a lighter choice or even use a chuck roast to make a beef version.
- Use the crockpot. You can easily follow this same recipe using the crockpot. Just omit the water that is called for in the recipe. You do not need to cut the meat into cubes, you can leave it whole. Cook on low for 8-10 hours until it shreds easily.
How To Serve Mississippi Roast Pork
My favorite way to eat this Mississippi pork is to use it as the meat in a sandwich. But it’s also great served on top of rice or Cheesy Mashed Potatoes, with some comforting side dishes.
Storage
Homemade Mississippi pork roast will last in the fridge for up to 4 days, as long as you store it in an airtight container. You can reheat it in the microwave in 30-second increments, or heat in a saucepan on the stove until warmed through.
Freezing
This is a great recipe to freeze. Make sure that the meat is completely cooled, then store it in an airtight container in the freezer for up to 6 months. Thaw overnight in the fridge before reheating.
More Easy Instant Pot Recipes
- Instant Pot Ribs
- Instant Pot Corned Beef
- Instant Pot Chicken Fajitas
- Instant Pot Chicken and Rice
- Instant Pot Pozole
Mississippi Pork Roast
Ingredients
- 3 pounds pork shoulder
- 2 Tablespoons ranch dressing mix, or a 1-ounce package
- 1 package au jus mix
- 4 Tablespoons butter, cut into cubes
- 8-10 pepperoncini peppers
- 1/2 cup pepperoncini juice
- 1/2 cup water, only needed if using an Instant Pot
Instructions
- Cut the pork shoulder into chunks that are about 3-4 inches on each side. Put the meat in the base of your Instant Pot or crock pot.3 pounds pork shoulder
- Cover the meat with the ranch dressing mix and the au jus packet, then put the cubes of butter over the pork.2 Tablespoons ranch dressing mix, 1 package au jus mix, 4 Tablespoons butter
- Put the pepperoncini peppers and their juice on top.8-10 pepperoncini peppers, 1/2 cup pepperoncini juice
- If you're using an Instant Pot, add the water hear.1/2 cup water
- Put the lid on and cook. If you're using an Instant Pot, cook on high pressure for 45 minutes, then let the Instant Pot naturally release for 10 minutes. If you're using a crock pot, cook on low for 8-9 hours (you do not need to cut the meat into chunks, leave as a whole roast).
- Remove the meat and shred it with forks.
- Put the meat back in the pot, and toss with the juices and peppers. Serve hot.
Notes
- Store leftovers in an airtight container in the fridge for 4 days, or in the freezer for 6 months.
- Reheat in a microwave in 30-second increments, or by using the warm setting on your crock pot or Instant Pot.
- For maximum flavor, make your own Ranch Dressing Mix.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh, yes. Now all I need is some rice! Mississippi roast or pot roast is absolutely delicious. I make it all the time. I can’t wait to try your recipe.
This was so flavorful and delicious! Thanks for the easy recipe!
This looks SO juicy and tender! I am so excited to try it!!