Mississippi Pork Roast
This is one of those crockpot meals that uses 5 ingredients and cooks itself while you’re at work. The ranch packet and au jus create this weird but really good gravy that soaks into the pork.
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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.
Notes
The gravy is essential to this dish, so don't skip straining the cooking liquid.
Tried this recipe?Leave a comment below & let me know!