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.

June Arthurs
January 29, 2026
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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

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.
prep time10 minutes
cook time8 hours
total time8 hours 10 minutes
Print Recipe

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 place in crockpot with water.
  • Sprinkle au jus and ranch seasonings over meat.
  • Add butter pieces and pepperoncini peppers.
  • Cook on low for 6-8 hours until meat shreds easily.
  • Remove pork and shred with two forks.
  • Strain cooking liquid and remove fat.
  • Return shredded pork to juices.
  • Serve over mashed potatoes or rice.

Notes

Internal temperature should reach ~200F when done.