Mississippi Pork Roast
Mississippi pork roast is full of tender, juicy, and rich meat, with spicy pepperoncini peppers. It's hearty and comforting, and easy to make in a crock pot or Instant Pot.
Servings: 10 servings
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
Calories: 483kcal | Carbohydrates: 9g | Protein: 33g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Cholesterol: 135mg | Sodium: 1293mg | Fiber: 1g | Sugar: 6g
