This Mississippi pork roast has been a weeknight hero in my kitchen ever since I first tried the classic combination of ranch seasoning, au jus mix, plenty of butter, and pepperoncini. I discovered this method at a potluck where the host brought a slow cooker full of shredded pork that tasted like it had simmered all day. Curious, I reverse engineered the flavors and realized the magic is in the salty butter and the bright tang from the pepperoncini. It is an easy recipe that turns an ordinary pork shoulder into a slightly spicy, richly buttery roast that shreds like a dream.

I use this approach when I need comfortable food that feeds a crowd while requiring minimal hands on effort. The textures are what sell it to my family. The exterior softens and becomes silkier as it braises in the butter and seasoning, while shredding releases glossy juices that coat every strand. We often eat it piled on rolls for sandwiches, spooned over fluffy mashed potatoes, or tossed with steamed rice to soak up the sauce. Every time I make it there are requests for seconds and tips about how to stretch it for leftovers.

Ingredients

• Pork shoulder: Use about three pounds boneless or bone in pork shoulder, trimmed of excess fat. Look for a well marbled cut from the butcher for the richest flavor. If you buy a bone in roast the bone will add a little extra depth to the braising liquid.
• Ranch seasoning mix: One one ounce packet of ranch seasoning mix works well. I like Hidden Valley for consistent flavor but use a gluten free packet if anyone needs it.
• Au jus gravy mix: One one ounce packet of au jus adds savory beefy notes that complement pork beautifully. McCormick is a common brand and blends well with the ranch seasoning.
• Black pepper: Half a teaspoon of freshly ground black pepper brightens the dish. Avoid pre ground pepper for best aroma.
• Unsalted butter: One half cup sliced into pats, about four ounces. The butter melts into the juices to create a glossy sauce and adds a creamy mouthfeel.
• Pepperoncini peppers: Eight to ten whole peppers provide the subtle heat and vinegary tang that defines the flavor profile. Mezzetta or other jarred pepperoncini are ideal.
• Pepperoncini brine: One to two tablespoons is optional. Add it if you like a little extra tang in the cooking liquid to boost brightness without more peppers.

Instructions

Prepare the meat Trim excess outer fat from the pork shoulder while leaving some marbling that will melt during long cooking. Pat the roast dry with paper towels so seasoning sticks better. Place the roast in the bottom of the slow cooker ensuring there is room around the roast for heat circulation. Season evenly Sprinkle the one ounce packet of ranch seasoning and the one ounce packet of au jus gravy mix evenly over the top of the roast. Add half a teaspoon of freshly ground black pepper. Press the powders lightly into the meat so they adhere and begin to dissolve as the butter melts. Add butter and pepperoncini Arrange slices of the half cup of unsalted butter over the top of the seasoned roast. Scatter eight to ten whole pepperoncini peppers over and around the meat. If you prefer more tang add one to two tablespoons of pepperoncini brine poured around the roast. The butter will slowly melt and the brine will mingle with the seasonings to develop sauce. Slow cook Cover the cooker and cook on low for eight hours for the most tender result. If you need a shorter cook time use high for four to five hours. The roast is done when a fork slides through easily and the meat can be shredded without resistance. Avoid lifting the lid often so the cooker retains heat and moisture. Shred and mix When the meat is tender use two forks to shred it directly in the slow cooker. Mix the shredded pork into the juices to incorporate the buttery sauce and softened peppers. Taste and adjust with extra pepperoncini brine or a pinch more black pepper if desired. Serve and store Serve the shredded pork hot over mashed potatoes, rice, or spoon into sandwich rolls. Leftovers keep well refrigerated for up to three days or freeze portions for later use.

Storage Tips

Cool the roast to room temperature for no more than two hours then transfer to shallow airtight containers for refrigeration. Stored properly it will keep three days in the refrigerator. For longer storage divide into meal sized portions and freeze in heavy duty freezer bags with most air removed. Label with the date and use within three months for best quality. To reheat thaw overnight in the refrigerator then reheat gently in a saucepan over low heat with a splash of water or additional pepperoncini brine to restore moisture. In a pinch reheat portions in the microwave covered with a damp paper towel to maintain juiciness.

Ingredient Substitutions

If you need to avoid dairy swap the butter for one quarter cup of extra virgin olive oil plus two tablespoons of chicken broth to keep moisture. To reduce sodium use low sodium ranch and au jus packets and rinse the pepperoncini briefly to remove excess brine. For a smokier profile add one teaspoon of smoked paprika to the seasonings. If you prefer less heat use mild banana peppers or remove seeds from pepperoncini. For a gluten free version choose certified gluten free seasoning packets and confirm the au jus is safe.

Serving Suggestions

Serve on toasted sandwich rolls with coleslaw, sliced pickles, and a swipe of mustard for a classic handheld. Spoon over creamy mashed potatoes with a scattering of chopped parsley to brighten the plate. For a lighter meal pile the shredded pork on a bed of mixed greens with cherry tomatoes and a drizzle of vinaigrette. It is also wonderful tucked into warm tortillas with shredded cabbage and a squeeze of lime for a taco style option.

Cultural Background

The flavor profile of this roast draws on American comfort traditions with a twist from pantry friendly seasoning mixes. The use of ranch seasoning and pepperoncini became popular in home cooking for creating big flavor without long ingredient lists. While not a traditional regional classic it has roots in potluck culture and slow cooker convenience that emerged as a staple of American weeknight cooking in modern decades.

Seasonal Adaptations

In winter serve it with root vegetables roasted alongside mashed potatoes for a hearty meal. In summer lighten the side dishes with a crisp cucumber salad and grilled corn. For holidays elevate the dish by braising the roast with a few quartered onions and carrots for extra stock depth then strain the juices and reduce for a glossy sauce before tossing with shredded meat.

Meal Prep Tips

Prepare the roast on a weekend and portion into single serve containers for weekday lunches. Freeze individual servings in microwave safe dishes for easy thaw and reheat. Use the cooled juices to make a quick gravy or to moisten rice at mealtime. If you plan to make sandwiches ahead toast the rolls lightly and store the pork and slaw separately so the rolls remain crisp until serving.

Making this roast is about simplicity and big, comforting flavors. It rewards patience and minimal hands on time with a satisfying, family friendly meal. I hope you enjoy assembling it as much as we enjoy eating it.