Mississippi Pork Roast
Baked Mississippi pork roast in oven is the best pulled pork ever. Moist fork tender meat in a pan or Dutch Oven in about 2 hours.
Servings: 8
Equipment
- 1 dutch oven or pan
Ingredients
- 1.5 lb pork roast pork butt
- 1/2 c broth pepperoncini juice or water
- 1 packet Ranch dressing mix dry, 1 oz.
- 1 packet au jus mix dry, 1 oz.
- 1/4 c butter
- 1 c Pepperoncini peppers
Instructions
- 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.
Video
Nutrition
Serving: 1oz | Calories: 178kcal | Carbohydrates: 3g | Protein: 19g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 411mg | Potassium: 359mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 261IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg