Crock Pot Mississippi Pork Roast

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

3 pound boneless pork roast

2 Tablespoons olive oil (or vegetable oil)

salt and pepper, to taste

1 packet ranch dressing mix

1 packet dry onion soup mix

1/2 cup (1 stick) butter – REAL salted butter (not margarine)

6 peperoncini peppers

Directions

Heat up a large skillet on high. Add oil to hot skillet. Note: if you have a slow cooker that has a saute setting, you can do this right in your slow cooker.

Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the roast quickly. Once the skillet is nice and hot, add the roast.

Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over roast. Top with a stick of butter then place peppers on and around roast.

Cover and cook on low for 6 hours. Take two forks and start shredding the meat.

Discard any big fatty pieces. Place pork back into the slow cooker and stir well in the juices to coat.

Then serve on mashed potatoes or rice. You can even stack on a roll with a slice of provolone or mozzarella cheese

Nutrition

• Calories: 479 kcal
• Total Fat: 29 g
• Saturated Fat: 13 g
• Cholesterol: 183 mg
• Sodium: 273 mg
• Protein: 51 g