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Slow Cooker Mississippi Pork Roast
A flavorful, tender pork roast cooked with tangy pepperoncini peppers and savory ranch seasoning, effortlessly made in the slow cooker.
- Slow Cooker
- Forks for Shredding
- 3 -4 lb pork roast (shoulder or butt)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 6 -8 pepperoncini peppers
- 1/2 cup unsalted butter
- Place the pork roast in the bottom of the slow cooker.
- Sprinkle the ranch seasoning and au jus gravy mix over the roast.
- Place the pepperoncini peppers on top of the roast, including the juice from the jar.
- Place the butter on top of the roast.
- Cover and cook on low for 8 hours or until the pork is tender and easily shreds.
- Shred the pork using two forks and mix with the juices before serving.
Serve with mashed potatoes, rice, or on sandwiches for a full meal.
For an extra kick, add a few more pepperoncini peppers or use the juice to taste.
