Active Time
5 Mins
Total Time
8 Hours
Yield
Serves 8

 

Try classic Mississippi pot roast with pork for a juicier, less expensive twist. It’s comforting, super savory, rich, and delicious, and the juicy, tender meat falls apart just like a good pot roast should. It makes a great dinner, especially paired with dinner rolls, mashed potatoes or rice. This recipe will also work with a bone-in pork butt. Best of all, the opportunities to utilize the leftovers are endless—try them in tacos, barbecue sandwiches, stews, and more.

How to Make It

Step 1

Place pork in a slow cooker. Sprinkle with ranch mix and 1 tablespoon of the brown gravy mix. Top with butter, pepperoncini peppers, and pepper liquid. Cover and cook on low until tender and pulls apart easily with a fork, 7 to 8 hours.

Step 2

Transfer pork to a serving platter. Skim and discard fat from cooking liquid; reserve 1/3 cup cooking liquid. Whisk together cold water, reserved cooking liquid, and remaining brown gravy mix in a 2 cup glass measuring cup. Microwave 2 1/2 to 3 minutes until slightly thickened.

Step 3

Shred pork, and serve with gravy.  

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