Mississippi Pot Roast

I like to serve it with egg noodles, but you’re making gravy — mashed potatoes work just as well.

Ingredients

3–4 lbs bone-in pork shoulder (Boston Butt) or other tough braising cut

1 packet ranch dressing mix

1 packet au jus gravy mix

1/4 cup unsalted butter

4–5 pepperoncini peppers

12 oz lager (such as Corona)

Preparation

1. Place the roast in the slow cooker. Sprinkle the ranch dressing mix and au jus mix evenly over the top. Arrange the pepperoncini peppers around the roast and place the butter on top. Pour the beer over everything and close the lid.

2. Cook on low for 8 hours, until the meat is completely fall-apart tender and the juices have reduced into a rich gravy. Shred the pork directly in the slow cooker using two forks, stirring it into the gravy. Serve over egg noodles, rice, or mashed potatoes.

Notes

Inspired by Tarzelly.