spoon jarred pepperoncini peppers and these 4 ingredients over pork roast into a slow cooker for a craveable meal you’ll circle back to again and again

This slow cooker 5-ingredient Mississippi-style pork is the kind of cozy, no-fuss meal I lean on during busy weeks. You literally just set a pork roast in the slow cooker, spoon jarred pepperoncini peppers and their brine over the top, add four pantry-friendly ingredients, and let it go low and slow until it’s fall-apart tender. Inspired by classic Mississippi pot roast, this version uses pork for a slightly sweeter, richer flavor that my family loves piled on buns or over mashed potatoes. It’s the kind of craveable, tangy-savory meal you’ll find yourself circling back to again and again.

Serve the shredded pork on soft sandwich buns with a slice of provolone or cheddar, or spoon it over mashed potatoes, rice, or buttered egg noodles to soak up all the flavorful juices. For a simple family dinner, add a side of steamed green beans, roasted carrots, or a crisp salad. It’s also great for game days—keep it warm in the slow cooker and let everyone build their own sandwiches with pickles, extra pepperoncini, and coleslaw on the side.

Servings: 8

3–4 lb boneless pork shoulder or pork butt roast, trimmed of excess fat

Place the pork roast in the bottom of a 5- to 7-quart slow cooker, fat side up if there is a fat cap.

Open the jar of pepperoncini peppers and carefully pour several spoonfuls of the peppers and their brine directly over the top of the pork roast, just like in the photo: hands spooning store-bought pepperoncini over the raw meat in the slow cooker.

Pour the remaining pepperoncini and brine evenly around the sides of the pork in the slow cooker so the roast is surrounded by peppers.

Sprinkle the dry ranch seasoning mix evenly over the top of the pork roast.

Sprinkle the au jus or brown gravy mix evenly over the ranch layer on the pork.

Dot the top of the seasoned pork roast with the butter pieces, spacing them out so they melt and baste the meat as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily shreds with a fork.

Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it into the juices and softened pepperoncini. Taste and adjust seasoning if needed.

Serve the Mississippi-style pork hot, spooning some of the cooking juices over the top for extra flavor.

For milder eaters, use half the jar of pepperoncini and more of the brine so you still get flavor without as much heat; you can also remove the stems from the peppers before cooking to make them more kid-friendly. If you prefer a leaner option, use a pork loin roast and check for doneness earlier, as it can dry out faster—add an extra tablespoon or two of butter for moisture. To make it a bit creamier, stir in 2–3 tablespoons of cream cheese at the end until melted and smooth. For a lower-sodium version, choose reduced-sodium ranch and gravy packets and taste before adding any extra salt. Turn this into a full sandwich bar by offering slider buns, coleslaw, sliced cheese, pickles, and extra pepperoncini on the side. Leftovers reheat beautifully and can be used in quesadillas, stuffed into baked potatoes, or served over cauliflower rice for a lighter meal.