Slow Cooker Mississippi Pulled Pork is slow cooked with Ranch seasoning, gravy mix, butter, and pepperoncini peppers. So flavorful! This has become one of my favorite pulled pork recipes.
I get such rave reviews from friends and family when I make this Instant Pot Mississippi Beef, I’ve decided to make Mississippi everything. I adore the peppery kick of pepperoncini peppers combined with ranch seasoning. So tasty.
And it turns out the original Mississippi Roast recipe works well with just about any cut of meat. I also love this Crock Pot Mississippi Chicken.
Pulled Pork is one of my favorite things to make in a slow cooker. It’s relatively inexpensive and makes a large amount. You can either freeze some for later or get about 3 meals in a week out of it. Serve over rice or mashed potatoes or make a delicious sandwich with it. Just slather a sub roll with mayonnaise and add some provolone cheese. Place in a toaster oven until the cheese is melted.
Slow Cooker Mississippi Pulled Pork Recipe Tips:
Freezes well. Place in a freezer bag and freeze up to 2 months. Thaw in the refrigerator overnight and then reheat in the microwave.
Boston Butts are very fatty. Try to cut as much fat off as you can before placing it in the slow cooker so your pulled pork won’t be greasy.
You can use either a bone-in or boneless pork butt. The cookimg time is about the same. If you use one with a bone, the bone can be easily removed at the end of the cooking time.
If you love pepperoncini peppers as much as I do, add the whole jar of peppers to the crock pot. The peppers break down some during cooking and you’ll get pepperoncini pepper in every bite.
You can skip searing the Boston Butt, but I really recommend it. It adds a ton of flavor.
Try These Other Amazing Pulled Pork Recipes:
- Crock Pot Teriyaki Pulled Pork
- Crock Pot Root Beer Pulled Pork
- Crock Pot Carolina-Style Pulled Pork
- Dr. Pepper Pulled Pork
Slow Cooker Mississippi Pulled Pork
- 1 (4 to 5-pound) Boston Butt
- 1 ranch seasoning packet
- 1 Au Jus gravy seasoning packet
- 1/3 cup juice from a jar of pepperoncini peppers
- 10 pepperoncini peppers
- 4 tablespoons butter, cut into slivers
Cut as much fat off of the Boston Butt as possible. Place in a 6-quart slow cooker.
Sprinkle the ranch seasoning and Au Jus gravy seasoning over the Boston Butt.
Drizzle the pepperoncini juice over the pork butt.
Scatter the pepperoncini peppers around the pork butt. And scatter the butter on top.
Cover and cook on LOW for 9 hours.
Skim any fat off the surface and shred the meat. Remove any areas of fat as you shred the meat.
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