Mississippi Pork Roast by any other name could be a pepperoncini pot roast or a Mississippi Pot Roast. I call mine Bob. Sorry, I digress.
Most of the recipes out there call for roast beef or chuck roast. Those tend to be pricey cuts of meat compared to pork. For that reason and the fact that I don’t know of anything better than a good pork shoulder I use a nice size Boston Butt or Picnic.
The recipe couldn’t be easier and if you use pork, you can feed 4-6 hungry people for under $20.
Mississippi Pork Roast
- 4 lbs Pork Shoulder or Boston Butt
- 2 teaspoons kosher salt more or less to taste
- 1 1/2 teaspoons freshly ground pepper more or less to taste
- 3 tablespoons flour makes a roux like gravy this is optional but very nice.
- 3 tablespoons olive oil or just about any oil
- 8 tablespoons unsalted butter 1 stick
- 2 cup pepperoncini peppers contents of a 16 oz jar. Sliced or whole
- 2 teaspoons apple cider vinegar a heavy splash
- 1/2 teaspoon dill dried
- 1 teaspoon worcestershire
- 8 oz ranch dressing your favorite brand
- 1 tsp hot sauce Louisiana Hot sauce is my favorite for this recipe.
- 1 Quart beef broth or bouillon low sodium
- Preheat the oven to 250°F if you aren't using a Crockpot.
- Coat the pork with olive oil then rub the pork roast with the salt and pepper.
- Place the roast in a large dutch oven or slow roaster pan.
- Put the stick of butter on top and sprinkle the flour over the roast
- Pour the jar of pepperoncini peppers over the roast
- Add the vinegar, ranch dressing, dill, hot sauce and worcestershire to the pot in no particular order.
- Add the bouillon or broth to about halfway up the roast. Depending on the size of your roast and pot you might not use all of the quart.
- Cover and put into you preheated oven for 6-8 hours. Or cook in your crockpot for 10 hrs.
- Serve on rice, pasta or on a hoagie bun
Food For Thought
What you can take away from making this recipe are the following fun facts:
- Pork is good eats and way cheaper than almost everything else.
- The addition of vinegar, hot sauces, worcestershire sauce are ways to brighten the taste of a dish and bring out the flavors. These things are acidic so you can substitute other acids to change the profile of a recipe. Try using lemon juice, lime juice, rice vinegar, fish sauce, tamari, soy sauce or even wine.
- Butter and flour, or any oil and flour in roughly equal amounts make a roux or gravy. Try different oils such as olive, bacon (grease) coconut or peanut for a stronger flavor or grapeseed, vegetable or canola for a milder flavor. Cook until the raw flour flavor is gone for a blond sauce or longer to darken the roux for a nuttier flavor.