Wednesday, January 28, 2015

Mississippi Pork Roast (crock pot)

Mississippi pot roast has become such a popular dish. All of the ladies in my crock pot group just rave about it. Even the woman bagging my groceries at my local grocery store saw the ingredients and said "someone is making Mississippi pot roast tonight". Why mess with a good thing right? Well as I have mentioned before, I am on a strict budget and most of the time can not afford the cost of beef. So I thought to myself, wonder what it tastes like with pork or with chicken. Sunday night I decided to try it with the pork but I wanted to change it up a bit. Same with the chicken which is currently making my kitchen smell yummy as it cooks away in my crock pot. Hope you enjoy!!!

Mississippi Pork Roast

4 lb boneless boston butt pork roast
1 pkt pork gravy mix
1 pkt spicy ranch dressing mix
7 pepperocini  peppers 
1 stick butter
1 tbs oil (I used grape seed)
salt, pepper and garlic powder to taste

Heat oil on med-high in a pan large enough to fit your roast.
While heating season roast with salt, pepper and garlic powder. 
Once oil is heated brown the roast on all sides.
Place roast in the crock pot, fat side up (if the roast has not been trimmed).
Cover with gravy mix and ranch mix.
Add pepperocini's and top with butter.
Should look like this

Cover and cook on low for 8-10 hours (the longer you cook the yummier it tastes).
Should look like this

I normally remove the juice at this point and make a pan gravy by creating a rue with either bacon drippings or butter and flour (equal parts), then once bubbly and starting to brown add the juice and simmer until thickened.
I served mine with yummy smashed potatoes I made from scratch and fresh green beans, southern style.
Here is a pic of my yummy plate!!

Have a fabulous day everyone!!


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