Mississippi Pork Roast

By now, if you haven’t heard of Mississippi Pot Roast, where you put a chuck roast in your slow cooker, top it with ranch dressing mix, sliced peperoncini, and a stick of butter, you must’ve been living under a rock.

It makes for a fine, quick to toss together slow cooker meal, but now, inspired by a friend who used a venison roast recently, I have decided to use pork loin tip ends, which one local market carries intermittently, are boneless, and a pretty decent value for the money.

•Pork loin tip ends (or any other pork roast)
•1 packet ranch dressing mix
•Sliced peperoncini
•1 stick butter

Note 1: the original recipe also calls for a packet of au jus gravy mix, but I think that it makes the roast too heavy.

Note 2: the pork pieces shown are about 1/4 of one $15 packet of tip ends, so, pretty decent deal.

Place the pork in the slow cooker, then top with the ranch dressing mix, sliced peperoncini, and stick of butter.

Cover and cook on low for six to eight hours, or on high for four hours.

Serve as you will. We had ours with a new (to me) crispy roasted potato method (details tomorrow) and an asparagus chopped salad.


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