Mississippi Roast Recipe with Rice! Meal + Meal Prep Combo!
Mississippi Roast Recipe Below
🍖 7-8 lb. bone-in pork shoulder roast
2-3 TB cooking oil (I used olive)
🍖 Rub:
1 teaspoon onion powder
2 teaspoons stevia blend brown sugar (or 4 tsp regular)
1 teaspoon smoked paprika
Cracked pepper
Sea salt
🍖 Sauce:
1 oz packet spicy ranch seasoning
1 oz packet ranch seasoning
4 tsp beef bouillon
1/4 cup cornstarch
3-4 minced garlic cloves
1 tsp Worcestershire
1 tb soy
2.5-3oz (approximately 1 cup) banana peppers
1/4 cup unsalted butter, cut in slices
🍖 Additional:
Prepared brown rice or egg noodles (use some broth from the roast for extra oomph!)
Thinly sliced red onion
Homemade dill pickles (store-variety is fine too!)
Coarse cracked black pepper
Heat large griddle pan over high with cooking oil. Blend rub ingredients onion powder, paprika, and brown sugar. Rub onto the meat and sear each side pan until nicely browned. Around 5 to 8 minutes each.
Next, prepare the inside of a large slow cooker pot with cooking spray.
In a small bowl, whisk together ranch seasoning packets, beef bouillon, and corn starch. Combine Worcestershire, soy, and minced garlic in a small bowl. Add half of each mixture plus half of the sliced butter to the bottom of the crockpot.
Add meat. Top with remaining seasoning mix, Worcestershire mixture, and remaining butter slices. Top with banana peppers, sea salt (couple pinches), and cracked pepper.
Cook in low 9-10 hours (preferred) or 5 hours on high.
Remove meat and shred. Thicken remaining liquid if needed. Serve shredded pork over rice or egg noodles with gravy, thinly sliced red onions, dill pickles, and extra banana peppers.
Cook Also: Banana Oat Cookie Recipe for Breakfast
