This Mississippi-style pork roast became one of my go-to weeknight solutions the moment I tested it on a busy Sunday. I first discovered the flavor combination while adapting a beloved roast chicken technique—pairing a simple pork shoulder with a packet of ranch seasoning and au jus mix transforms a plain roast into something rich, tangy, and deeply comforting. The butter and pepperoncini mingle during the long, slow cook to yield tender strands of pork with a bright, slightly spicy finish. It’s the kind of dish that fills the house with an irresistible aroma and has everyone asking what’s for dinner. I adopted this version because it’s dependable: minimal prep, pantry-friendly ingredients, and predictable results even on a hectic week. The texture is the real star — juicy, pull-apart pork that soaks up buttery, savory juices and a gentle vinegary lift from the peppers. I often serve it piled on toasted rolls for sandwiches or atop a bed of mashed potatoes; either way, the combination of buttery richness and tangy heat has made it a favorite at casual family gatherings and last-minute dinners alike.

Ingredients

• 2 pounds marinated fresh pork roast: Choose a pork shoulder or Boston butt for the best shredding texture; look for a roast with good marbling and a uniform shape so it cooks evenly. If buying fresh, ask your butcher for a 2-lb portion; if using a pre-marinated roast, check sodium levels and adjust salt in other additions.
• 1 packet ranch seasoning mix: A standard 1-ounce packet adds herb-forward, tangy notes; Hidden Valley is a common brand. The mix provides savory depth and an herbaceous backbone without needing fresh herbs.
• 1 packet au jus gravy mix: The au jus (about 1 ounce) rounds out the savory profile with beefy, umami-rich flavors that pair surprisingly well with pork. If you prefer lower sodium, use half the packet and supplement with a splash of low-sodium beef or chicken broth.
• 1/2 stick butter (1/4 cup or 4 tablespoons): Adds silkiness and richness to the cooking liquid; use unsalted if you want tighter control over seasoning. If you prefer a lighter fat, substitute 3 tablespoons of olive oil but expect a different mouthfeel.
• 8–10 pepperoncini peppers: These jarred peppers provide tang and a gentle heat; adjust the count to taste (8 for mild, 10 for more tang). Reserve a couple of peppers for garnish if serving on sliders.

Instructions

Prepare the roast: Pat the pork dry with paper towels to remove excess moisture — this helps the seasoning adhere. If the roast is very thick, consider trimming a thin layer of fat to prevent uneven cooking, but leave some fat for flavor. Place the roast in the slow cooker base centered so juices can circulate evenly around it. Season the pork: Evenly sprinkle the 1 packet of ranch seasoning and the 1 packet of au jus mix over the top and sides of the roast. Press gently so the dry mixes contact the meat and start to form a flavorful crust as it cooks. No additional salt is typically needed because the packets contain sodium; taste the finished dish and adjust if necessary. Add butter and peppers: Top the seasoned roast with 1/2 stick (4 tablespoons) of butter placed in small pats so it distributes as it melts. Nestle 8–10 whole pepperoncini peppers around and on top of the roast. Their brine will gently infuse the meat as it simmers low and slow. Cook low and slow: Cover and cook on the slow cooker’s low setting for about 6 hours. The target internal temperature for fall-apart pork is around 195–205°F for easy shredding; aim for 6 hours but check at 5 1/2 hours if your slow cooker runs hot. Visual cues: juices should be bubbling gently and the roast should slide apart with little resistance. Shred and serve: Transfer the pork to a cutting board and use two forks to shred the meat, removing any large pieces of fat. Skim excess fat from the cooking liquid if desired, then return shredded pork to the slow cooker to coat in the juices for 10 minutes. Serve warm on toasted rolls, over mashed potatoes, or with a simple slaw.

Storage Tips

Cool leftovers quickly and transfer to airtight containers. Stored in the refrigerator, the pork stays at peak quality for about 3 to 4 days; freeze portions in zip-top bags or freezer-safe containers for up to 3 months. When freezing, pack the shredded pork with a tablespoon of the cooking juices to preserve moisture. Reheat gently in a covered skillet over low heat or in a 325°F oven until steaming; add a splash of broth or reserved pepperoncini brine to restore juiciness. For sandwiches, reheat in a skillet with a lid for 5–7 minutes to toast the bottom roll and warm the pork evenly.

Ingredient Substitutions

If you don’t have ranch or au jus packets, improvise with 1 tablespoon dried parsley, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon beef bouillon powder. For dairy-free needs, replace the butter with 1/4 cup olive oil; the mouthfeel will be lighter but still flavorful. Want less sodium? Use low-sodium seasoning mixes or use half a packet of each and supplement with 1/2 cup low-sodium beef or chicken broth. For a mildly sweeter profile, stir in 1 tablespoon brown sugar or honey during the last 20 minutes of cooking.

Serving Suggestions

Serve piled on toasted hamburger buns with pickles and a creamy slaw for classic sandwiches, or spoon over mashed potatoes for a hearty dinner. A simple green salad with a lemon vinaigrette cuts through the richness, while roasted root vegetables make a comforting plate for colder months. Garnish with sliced pepperoncini, chopped parsley, or thinly sliced red onion to add color and a fresh bite. For a Tex-Mex twist, tuck the pork into warm tortillas and top with cilantro, lime, and queso fresco.

Cultural Background

This preparation borrows from the American South’s love of slow-cooked, melt-in-your-mouth meats and the more recent Mississippi-style concept that pairs ranch seasoning and pepperoncini with butter — a trend that spread through potlucks and home cooks for its simplicity and big flavor payoff. The au jus packet adds a savory, beefy umami note that contrasts beautifully with the pork’s natural sweetness, creating a hybrid of comfort-food techniques that has become popular in casual American cooking.

Seasonal Adaptations

In summer, lighten the meal by serving the pork atop a crisp cabbage slaw or inside lettuce wraps with fresh tomato and cilantro. In winter, bulk up with roasted winter squash or mashed sweet potatoes and a drizzle of warm pan jus. Holiday adaptations can include adding whole cloves of roasted garlic with the butter or a splash of apple cider for a festive autumnal twist. Swap pepperoncini for banana peppers or jalapeños if you want to dial up heat for adventurous guests.

Meal Prep Tips

Shred the entire roast and portion into meal-sized containers for grab-and-go lunches. Pack with a small container of slaw or pickles, and for sandwiches, include a sealed container of rolls to prevent sogginess. Reheat in a microwave covered with a damp paper towel for 1–2 minutes, or rewarm in a skillet with a tablespoon of water or broth to maintain moisture. This approach yields quick lunches and reduces waste by freezing individual portions for later weeks.

This pork roast is an adaptable, forgiving dish that rewards minimal effort with maximum flavor. Whether you’re feeding a family on a tight schedule or hosting friends for a casual meal, it delivers consistent, crowd-pleasing results that invite improvisation and personalization. Make it your own and enjoy the comfort it brings to the table.