Baked Mississippi pork roast in oven is the best pulled pork ever. Moist fork tender meat full of flavor with pepperoncini peppers and dry ranch mix in about 2 hours.
If you have ever had a bite of Mississippi pork roast at a restaurant and fallen in love, you can now bake it at home! With just 5 ingredients your meat will fall apart and melt in your mouth. It’s one of our favorite Dutch Oven recipes ever. (affiliate links present)
Mississippi Pork Roast in Oven
The first dutch oven pork roast we made was amazing, but didn’t have these seasonings. There are a ton of ways you can change this up really but if you’re from the South you’re familiar with this blend. You can use a casserole dish like we pictured here this go around with some foil.
Want to save this post?
Enter your email below and get it sent straight to your inbox.
And be automatically signed up for our free newsletter too!
If you do have a cast iron pot with a lid that works even better. You can find loin roasts, tenderloin, pork butt and so many others. What you want to remember is that you do want some fat on your piece. The more the better in a sense because that adds fat, and you can trim it off later.
This is a boneless pork butt, many have bone-in and that is okay as well. Some say with it has more flavor, I don’t know about that. Without one does make it easier to shred of course and seems to fall apart more easily too which we want. Same goes for then we make an air fryer pork roast.
Pork Roast in Oven
This is all you’re going to need to make this. As far as the liquid goes you can use whatever you wish. The most flavor will come from the pepper juice out of the bottle, or beef broth. Water works but won’t add anything to the dish. You’ll want every once of the gravy drippings to coat the meat when done. 😉
- Pork roast or pork butt, fresh or defrosted
- if it is still hard you should follow our frozen pork loin in Crock Pot instructions instead, use these ingredients though
- 1/2 cup of your favorite liquid, I use the juice from the peppers
- 1 packet Ranch dressing mix dry, 1 oz.
- Packet of au jus gravy mix dry, 1 oz.
- Stick of butter, or dairy free alternative vegan plant butter
- 1 c Pepperoncini peppers
I usually buy a pretty large jar of pepperoncinis because they can be used for all sorts of other recipes too. You can make this with other meats too like our pepperoncini chicken over taters. Love cooking outside? Add them to our smoked pork steak recipe too.
Baked Pork Butt
Pork roast in oven at 375 works too if you wanted to cut down the cooking time just a bit quicker, but low and slow is key to break down the connective tissues. You don’t want to rush this. When it comes to large thick hunks of meat it takes time to get the texture and tenderness you ideally want.
- Start off by preheating your oven to 350. Grease the inside of a baking dish, roasting pan or dutch oven.
- Place roast in the baking dish and add liquid of your choice, pepperoncini juice is best.
- Sprinkle roast with au jus and dry ranch seasoning. I alternated between the two.
- Top with pats of butter and peppers. Cover with foil.
- Roast for 2 hours or until the internal temperature reaches 190 degrees F which means it will shred easily with 2 forks.
- When cooking is complete, remove from oven and let rest for 10 minutes.
- Use 2 forks to shred the roast and mix well with juice.
- Serve pork roast recipe with mashed potatoes, a spoonful of the pork gravy in the pot and additional pepperoncini peppers if desired.
If you do have more time you can make the same thing in your Crock pot. You’d need to put this together in the morning and cook all day. Follow our slow cooker Mississippi pork roast directions for that method.
Mississippi Pork Roast Ingredients
You don’t need much huh?? It’s amazing how much flavor this and our Instant Pot Mississippi pot roast has when it’s done. If you want it done fast you would need to use this pressure cooking method. It is the only way to really really speed up the process and not make it dry out.
What Should I Serve with Shredded Pork
Without the dry packets that turn into a rich sauce you would need to add a sauce, but not this time. Typically you would want some carbs to go along with your protein. Probably the most popular would be a bed of mashed potatoes, but there are others.
I like to think outside of the box to other things, my kids loved when I made and served cauliflower pancakes last go around. With a dollop of this on top it added vegetables into this meal but in an all new way. For a lower carb choice of course you can go with steamed, roasted or air fryer cabbage.
Mississippi Pulled Pork Recipe
If you do have leftovers it saves quite well. Just wait until it cools down completely and store in a sealed container in your fridge. It will stay for up to 4 days and can be reheated to enjoy another day easily. Make sure when you save it with as much sauce as possible, that way it won’t dry out.
Spoon as much gravy over the top and heat in the microwave for 45 seconds. Stir it and then heat again for another minute or so until it’s warmed to your liking. What we like to do is make these into pulled pork sliders the next day. All you need are those small sweet Hawaiian rolls for this, even better add a bit of coleslaw on top of that.
Want to make this a bit spicy?? That is easy to tweak too. The best way to add a bit, or a lot, of heat is to use some Sriracha or red pepper flakes on top of the butter when you put this all together. Start small, test, and see if it is intense enough for you. If not you can increase the amount on your next go around.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Mississippi Pork Roast
- 1 dutch oven or pan
- Preheat oven to 350 and grease a baking dish or dutch oven. Place roast in the baking dish and add liquid of your choice, pepperoncini juice is best. Sprinkle roast with au jus and dry ranch seasoning. I alternated between the two.
- Top with pats of butter and peppers. Cover with foil. Roast for 2 hours or until it shreds easily with a fork. When cooking is complete, remove from oven and let rest for 10 minutes.
- Use 2 forks to shred the roast and mix well with juice. Serve roast with mashed potatoes and additional pepperoncini peppers if desired.