Mississippi Pork Roast

If you like the other Mississippi Roast recipe, it is guaranteed that you will like this one made with pork.

Yield: 6 to 8 servings

Ingredients

• 1 (3 pound) boneless pork roast (Boston butt or pork shoulder)
• 1 packet ranch dressing mix
• 1 packet au jus mix*
• 6 tablespoons unsalted butter, sliced**
• 8 whole pepperoncini peppers
• 1/4 cup pepperoncini pepper juice

Instructions

1. Pat the roast dry with white paper towels, then cut into 3 inch square cubes.
2. Place pork roast cubes into a slow cooker liner.
3. Sprinkle ranch powder and au jus packets over the meat.
4. Place butter slices and pepperoncini on top of the meat.
5. Pour the pepper juice over all.
6. Cover and cook on LOW for 6 to 8 hours or until the pork roast pulls apart easily with two forks.
7. Shred the pork to serve.

Notes

* Substitute onion soup mix for au jus mix, if desired. Try it both ways to see which one you prefer!

** There is plenty of salt in the ranch dressing and onion soup mixes, so use unsalted butter if possible.

You can leave the roast whole, if desired.

Serve over hot cooked rice, or serve as street corn tacos with shredded red cabbage and Pickled Red Onion.

To make in an Instant Pot, cook on HP (high pressure) for 45 minutes, then let the Instant Pot NR (naturally release) for 10 minutes.