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 onion soup mix

1 pkt ranch dressing mix

7-15 pepperocini peppers (found on the isle with pickles)

Some of the brine from the peppers (this is optional but I'm telling you don't skip it)

Not required but if you choose to sear the roast ahead of time...

Heat oil on med-high in a pan large enough to fit your roast.

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 onion soup mix and ranch mix.

Add pepperocini's and juice right on top. (I usually use about half a big jar)

Cover and cook on low for 8-10 hours, if it has a bone cook it for the full 10 (the longer you cook the yummier it tastes).

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!!

Thanks!!