Slow Cooker Mississippi Pork Roast Rice Bowls

Sharing is caring!

If you’re craving a hearty, delicious meal but don’t want to spend all day in the kitchen, these Mississippi pork roast rice bowls have you covered.

this …

Just toss a handful of ingredients in the slow cooker, let it work its magic, and come back to tender, flavor-packed pork that’s ready to pile over warm rice. It’s easy, comforting, and the kind of meal that makes dinnertime feel effortless.

• Prep time: 10 minutes
• Cooking time: 6 to 8 hours
• Servings: 6
• Prep level: Beginner +

Ingredient Notes

• Cut of pork: Pork butt or pork shoulder is the best cut for ultra-tender, shreddable meat. Pork loin can work if you prefer something leaner.
• Onion: A flavor enhancement. Onions break down during the long, slow cooking and blend with the juices to help create the flavorful gravy.
• Au jus gravy mix: This adds that signature rich, savory depth. If you’re watching sodium (like I am), you can use a reduced-sodium version.
• Ranch dressing mix: Brings a tangy, herby flavor that really makes this dish pop.
• Butter: Adds richness and helps create that irresistible sauce. You can slightly reduce the amount or use unsalted butter if you prefer.
• Pepperoncini peppers and juice: These give the dish its classic, tangy, bold flavor. Adjust to taste.

Easy Step-by-Step Instructions

Pat pork dry, trim off any excess fat, and season with salt and pepper. Sear both sides of the roast in a hot skillet with oil until browned.

Transfer to a slow cooker. Then add in the chopped onion. Sprinkle au jus and ranch mix seasoning on top.

Add butter, peppers, and a splash of juice. Cover and cook low and slow until the pork is tender and easily shreds.

Shred pork; return to the crock pot and toss. Cook the rice, then assemble bowls with rice, pulled pork, and juices. 

Optional: Top with coleslaw and pickled red onions, steamed broccoli, or roasted Brussels sprouts. Serve and enjoy!

See the recipe card at the bottom of the post for complete measurements and cooking times.

Laura Belle’s Tips

1. Don’t skip the sear – Browning the pork first adds a deeper, richer flavor to the final dish.
2. Use the pepperoncini juice – It’s the key ingredient for that signature tangy, bold flavor.
3. Low and slow is best – Cooking on low gives you the most tender, fall-apart pork.
4. Shred while warm – The pork will shred much easier right after cooking.
5. Let it soak – After shredding, return the pork to the juices and let it sit for 10-15 minutes to soak up more flavor. This is a great time to cook your rice.

Continue to Content

Yield: 6

Slow Cooker Mississippi Pork Roast Rice Bowls

No Ratings

Print

Tender slow cooker Mississippi pork roast served over fluffy rice with rich au jus and ranch flavor. An easy, set-it-and-forget-it dinner that is hearty, comforting, and perfect for busy weeknights.

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

• 3-4 pound pork butt or shoulder
• 2 tablespoons olive oil or vegetable oil
• Salt and fresh ground black pepper
• 1 cup chopped onion (white, sweet, or shallots)
• 1 packet of au jus mix (regular or low-sodium)
• 1 packet of dry ranch seasoning mix
• 1 stick of butter (salted or unsalted) – cubed
• 8-10 pepperoncini peppers
• 1/2 cup pepperoncini juice (adjust to taste)
• Cooked rice, coleslaw, pickled onions, or your favorite vegetable for serving

Instructions

1. Pat the pork roast dry with paper towels and trim off any excess fat.
2. ​Season all sides generously with salt and fresh ground pepper.
3. Heat a large skillet over medium-high heat with a little oil. 
4. Sear the pork on both sides until browned (about 2-3 minutes per side).
5. Place the seared roast into the bottom of the slow cooker.
6. ​Add the chopped onion to the pot.
7. Sprinkle the au jus gravy packet and ranch dressing seasoning evenly over the pork.
8. ​Cube the butter and place it on top of the seasoned pork.
9. Add the pepperoncini peppers and their juice (about 1/2 cup).
10. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender and easily shreds.
11. Remove the pork, shred with two forks, then return it to the slow cooker and toss in the juices. Let marinate for at least 15 minutes.
12. Cook the rice according to package directions.
13. Spoon the rice into bowls, top with shredded pork and juices, then finish with coleslaw and pickled red onions (optional), or your favorite steamed veggie.
14. Serve warm and enjoy!

Notes

Equipment Needed:

• Large fry pan or cast iron skillet
• Slow cooker

Helpful Tips:

1. Don't skip the sear – This adds a deeper, richer flavor to the roast.
2. Use the pepperoncini juice – It creates that signature tangy, bold flavor.
3. Cook on low for the most tender, fall-apart pork.
4. The pork will shred much more easily right after cooking when it is still warm.
5. Return the shredded pork to the juices and let it sit for 10-15 minutes to soak up more flavor.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 6mgSodium: 707mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest