Description
These Mississippi pork roast mashed potato bowls are rich, hearty comfort food. Tender slow-cooked pork roast is shredded and tossed in buttery ranch and pepperoncini gravy, then piled over creamy mashed potatoes with sweet corn for an easy, satisfying dinner.
Ingredients
Mississippi Pork Roast
3–4 lb pork shoulder or pork butt
1 packet Hidden Valley Ranch seasoning
1 packet au jus gravy mix
1/2 cup butter (1 stick)
6–8 pepperoncini peppers
1/4 cup pepperoncini juice
1/2 tsp black pepper
Bowls
5–6 cups mashed potatoes
1 1/2 cups corn
fresh parsley for garnish
Instructions
-
Add pork to slow cooker
Place the pork shoulder or pork butt into the slow cooker. -
Add seasoning
Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the pork. -
Add butter and peppers
Place the butter on top of the roast and add the pepperoncini peppers and pepperoncini juice. -
Slow cook
Cook on LOW for 8 hours or HIGH for 4–5 hours until the pork is fall-apart tender. -
Shred the pork
Remove the pork from the slow cooker and shred it using two forks. -
Return to juices
Add the shredded pork back into the slow cooker and toss it in the buttery pepperoncini gravy. -
Assemble the bowls
Divide mashed potatoes into bowls and mix in the corn. -
Top with pork
Pile shredded Mississippi pork roast on top of the mashed potatoes and spoon extra gravy over everything. -
Garnish and serve
Top with chopped parsley and a few pepperoncini for extra flavor.
Notes
Pork shoulder or pork butt works best because the fat keeps the meat tender during slow cooking. For extra flavor, spoon some of the buttery cooking juices over the mashed potatoes before adding the pork.
- Prep Time: 10 MINUTES
- Cook Time: 8 HOURS
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American, COMFORT FOOD