Food Recipes Bookmark This One: Slow-Cooker Mississippi Pork Roast Rice Bowls 4.3 (3) 3 Reviews This slow-cooker gem feeds a big group or makes for tasty leftovers. By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including All Recipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Real Simple's Editorial Guidelines Published on September 29, 2023 Rate PRINT Share Close Photo: Fred Hardy Prep Time: 25 mins Total Time: 8 hrs 25 mins Servings: 8 servings Inspired by a once-viral recipe, this pull-apart tender roast is brimming with flavor—and unexpected ingredients. Word has it that the original Mississippi pot roast recipe by home cook Robin Chapman first came to light in the '90s, but it recently made its rounds on the internet. The recipe's popularity is no surprise considering it’s made in a slow cooker (always a hit with cooks!), plus it’s got pepperoncini and a packet of ranch dressing mix for extra big flavor. In this set-it-and-forget-it version, a boneless pork shoulder also cooks with shallots, beef broth, and butter. The roast is served in bowls with rice, shredded romaine lettuce, and cilantro for a fresh take on this sure-to-be family favorite. Get creative with the leftovers. Try the roast in a sub with cheese, alongside roasted vegetables and mashed potatoes, or as a taco filling. Gabriella’s Pot Roast Ingredients 1 3-to-4-lb. boneless pork shoulder (Boston butt) 2 tsp kosher salt 4 small shallots, chopped (1 cup) 1 cup sliced pepperoncini peppers plus 1/2 cup brine (from a 16-oz. jar), plus more peppers for serving 1/2 cup beef broth 1/4 cup unsalted butter (1/2 stick), cubed 1 1-oz envelope ranch seasoning Cooked white rice, shredded romaine lettuce, sour cream, and chopped cilantro, for serving Directions Trim pork of excess fat and sprinkle with salt. Place shallots, peppers, brine, broth, and butter in a 6-quart slow cooker. Add pork; sprinkle with ranch seasoning. Cover and cook until pork is tender and easily pierced with a fork, about 8 hours on low. Transfer pork to a cutting board. Coarsely shred using 2 forks. Pour cooking liquid from slow cooker through a fine-mesh strainer into a large heatproof measuring cup with a spout; return solids to slow cooker. Add shredded pork and 1 cup cooking liquid, stirring to combine. Discard remaining cooking liquid. Serve pork in bowls with rice, lettuce, sour cream, and more peppers. Sprinkle with cilantro. Rate It Print