Ingredients (~6 servings)
- ~2 lbs boneless pork shoulder roast
- 1/4 cup water
- 1 packet (1 oz) au jus seasoning
- 2 Tbsp dry ranch seasoning
- 1/4 cup unsalted butter, cut into pieces
- 4 pepperoncini peppers
Get the Pork Ready for the Crockpot
Cut the pork shoulder in half so you have two equal pieces.
This helps it cook more evenly and makes shredding way easier later.
Add the 1/4 cup water to the bottom of your crockpot and place the pork pieces in.
Add the Seasonings and Cook Low and Slow
Sprinkle both seasoning packets directly over the meat – the ranch powder clumps at first but it’ll dissolve as it cooks.
Drop the butter pieces on top of the meat and add the pepperoncini peppers.
Cover and cook on low for 6-8 hours.
You’ll know it’s done when the pork shreds easily with a fork and the internal temp hits ~200F.
Shred the Pork and Strain the Juices
Pull the pork chunks out and put them on a cutting board.
Use two forks to shred the meat – toss any big chunks of fat as you go.
The cooking liquid will have a layer of fat on top. If you have a fat separator, use it and let it sit for ~5 minutes, then pour the bottom liquid back into the crockpot.
If you don’t have one, just skim off what fat you can with a spoon.
Add the shredded pork back to the crockpot with the strained juices to keep warm.
Serve over mashed potatoes or rice – the gravy is half the point of this meal.
Mississippi Pork Roast
Ingredients
Ingredients (~6 servings)
- ~2 lbs boneless pork shoulder roast
- 1/4 cup water
- 1 packet au jus seasoning 1 oz
- 2 Tbsp dry ranch seasoning
- 1/4 cup unsalted butter cut into pieces
- 4 pepperoncini peppers
Instructions
- Cut pork shoulder in half and add to crockpot with 1/4 cup water.
- Sprinkle au jus and ranch seasoning over meat, top with butter pieces and pepperoncini peppers.
- Cover and cook on low for 6-8 hours until pork shreds easily with a fork and reaches 200F internal temperature.
- Remove pork to cutting board and shred with two forks, discarding large fat chunks.
- Skim fat from cooking liquid using a fat separator or spoon.
- Return shredded pork to crockpot with strained juices.
- Serve over mashed potatoes or rice.
