Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 6
This recipe is pretty versatile. An adaptation of the unfamous Pot Roast recipe, this Crock Pot Mississippi Pork Roast works with any cut of meat. Make this with Pot Roast or Chicken and this will come out perfect either way! Budget-friendly, easy to prep, and luscious pork roast with ranch dressing, onion mix, and butter flavour. Enjoy this over mashed potatoes, rice, some toasted buns, or as is. Your taste buds will one hundred per cent thank you for this.
Ingredients
1 3-pounds boneless pork roast
2 tablespoons olive oil or vegetable oil
salt and pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
½ c. (1 stick) butter – REAL salted butter (not margarine)
6 pepperoncini peppers
HOW TO MAKE CROCKPOT MISSISSIPPI PORK ROAST
Step 1: Over high heat, heat a large skillet. Add in the oil.
Step 2: Dry both sides of the roast with a paper towel and season the roast with a bit of freshly ground pepper.
Step 3: Make sure that the skillet is very hot before adding in the roast. Sear the roast for about 2 to 3 minutes until golden brown.
Step 4: Flip the roast with tongs and sear the other side for 2 to 3 minutes more.
Step 5: To the slow cooker, transfer the meat, sprinkle with packets of dry ranch dressing and onion soup mixes, top with a stick of butter, and add the peppers around the meat.
Step 6: Cover the slow cooker, set it on low, and cook the roast for 6 hours.
Step 7: Shred the meat using two forks, discarding the fatty pieces. Then, add the shredded pork back to the slow cooker and stir to mix with the juices.
Step 8: Enjoy the pork roast over mashed potatoes, rice, or on a roll with a slice of provolone or mozzarella cheese.
Nutrition Facts:
Calories: 479kcal | Protein: 51g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 183mg | Sodium: 273mg | Potassium: 873mg | Vitamin A: 505IU | Vitamin C: 8.3mg | Calcium: 16mg | Iron: 1.3mg
Ingredients
- 1 3-pounds boneless pork roast
- 2 tablespoons olive oil or vegetable oil
- salt and pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ c. (1 stick) butter – REAL salted butter (not margarine)
- 6 pepperoncini peppers
Instructions
Step 1: Over high heat, heat a large skillet. Add in the oil.
Step 2: Dry both sides of the roast with a paper towel and season the roast with a bit of freshly ground pepper.
Step 3: Make sure that the skillet is very hot before adding in the roast. Sear the roast for about 2 to 3 minutes until golden brown.
Step 4: Flip the roast with tongs and sear the other side for 2 to 3 minutes more.
Step 5: To the slow cooker, transfer the meat, sprinkle with packets of dry ranch dressing and onion soup mixes, top with a stick of butter, and add the peppers around the meat.
Step 6: Cover the slow cooker, set it on low, and cook the roast for 6 hours.
Step 7: Shred the meat using two forks, discarding the fatty pieces. Then, add the shredded pork back to the slow cooker and stir to mix with the juices.
Step 8: Enjoy the pork roast over mashed potatoes, rice, or on a roll with a slice of provolone or mozzarella cheese.
