MISSISSIPPI PORK ROAST RECIPE RECIPES

SLOW COOKER MISSISSIPPI PORK ROAST RECIPE | MYRECIPES

Slow Cooker Mississippi Pork Roast Recipe | MyRecipes image

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.

Provided by Nicole McLaughlin

Total Time 8 hours 0 minutes

Yield Serves 8

Number Of Ingredients 6

Ingredients

1 (3 1/2- to 4-lb.) boneless pork shoulder
1 (1-oz.) pkt. ranch dressing mix
1 (1-oz.) pkt. brown gravy mix, divided
4 tablespoons unsalted butter
8 jarred pepperoncini salad peppers, plus 2 Tbsp. pepperoncini liquid
? cup cold water

Steps:

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.
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.
Shred pork, and serve with gravy.

MISSISSIPPI PORK ROAST FOR PRESSURE CANNING – JENI GOUGH

Mississippi Pork Roast For Pressure Canning – Jeni Gough image

Yields 7 quarts

Provided by jenijgough

Categories Canning Home

Total Time 2 hours 30 minutes

Prep Time 1 hours

Cook Time 1 hours 30 minutes

Number Of Ingredients 6

Ingredients

10 1/2 lbs Pork shoulder cut into 2 inch cubes
1 tbsp Kosher salt
1 tsp Fresh ground black pepper
14 cups Chicken broth
7 tbsp Ranch seasoning mix (without the buttermilk powder!)
2 16 oz jars Pepperoncinis, sliced or whole & brine

Steps:

Prepare pressure canner per canner instructions and jars and lids.
Heat oven to 425°.
Place pork in single layer on 2 baking sheets. Sprinkle with salt and pepper.
Roast pork on 425° for 30 minutes, stirring halfway in between (at the 15 minute mark).
Bring chicken broth to a boil, cover and simmer 10 minutes or until ready to use.
Divide pork between all the jars and to each jar add: 1 tbsp ranch seasoning mix, 1/4 to 1/2 cup pepperoncinis, 1/4 cup pepperoncini brine (or more if you like) and fill with chicken broth to 1 inch headspace. Wipe rims, place lids, screw on bands fingertip tight and add to simmering canner.
Process quarts 90 minutes and pints 75 minutes.

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