MISSISSIPPI PORK ROAST SLOW COOKER MEAL IDEA! FREEZER MEAL COMPATIBLE!!

Today we are going to make a delicious slow cooker recipe that can easily be converted, in advance, to a freezer meal. This Mississippi pork roast is a spin on the wildly popular Mississippi roast that took the internet by storm a couple of years ago. I have made this using a pork loin and the basic ingredients with a few added flavorizers to take this over the top delicious. Slow cook this all day to fall apart perfection and serve however you like. This has a lot of possibilities aside from just popping this in a bun. I know your family is going to love this spin on a favorite! Plus it's super budget friendly!

I think this is another opportunity to show that almost any meal can be considered for freezer banking. This one is good for either the before prep or the leftover freezer banking opportunity! If you want to prep the slow cooker meal in advance in bulk, simply toss all the ingredients into several zip lock bags. Use our bread pan trick shared in other videos and freeze for up to four months. Then when ready just pop in the slow cooker for 6 to 8 hours and boom! Your main dish is done. Just add sides or fixins for a quick and easy dinner!

My Mississippi roast starts with a pork loin roast. To be more specific it starts with half of a whole pork loin. I find that purchasing the whole loin on sale is the most economical way. I get that home, cut it in half or into some butterfly chops and roast and I have great options for later down the road. Buying in bulk when you hit a sale is always a great idea if you have the freezer space!

I am popping the roast into my slow cooker frozen. You should check with your owners manual to see if that is ok for yours. I added one dry packet of Au Jus gravy mix. The equivalent of one dry packet of Ranch dressing. In my case I used my homemade, big batch ranch dressing mix and used 3 tablespoons. Just sprinkle all that goodness right on top. This is the seasoning for the dish and nothing more is required. Next a large onion, sliced thin, a couple cloves of minced garlic and one jar of sliced pepperoncini pickled banana peppers with their liquid. You can choose to drain yours if you like. I think that this briny juice adds a great flavor here and cuts through the richness of the pork. To top things off I place half a stick of butter cut into pats on top of the roast then drizzle a cup of water in around the roast. Now all you have to do is set it and forget it. I cooked my on high for about 7 hours until it was tender enough to submit to my tongs and just fell apart.

I served this over some homemade mashed potatoes with some glazed carrots on the side. You can do so many things here! It was delicious the way we ate this for supper. This is great on a sandwich, tucked into a hoagie roll with melted provolone and marinara sauce. Used as the base for a burrito bowl, over rice with cheese and all the toppings you love. Add this to some brothy ramen for a delicious spin on your average noodle bowl. Use this for taco filling, serve inside of a baked potato or even as an open faced "hot" sandwich sprinkled with some cheddar cheese. Your imagination is your only limit here. This is a super versatile dish that can go a lot of places.

If you want to, you can even freeze these leftovers after they are cooked and have them at the ready for a super quick reheatable meal for a night when you really run out of time and patience. It's always great to have those on hand. We all have nights like that and meals ready in the freezer can make or break us!

I hope you give this Mississippi pork roast a try some time soon and I hope you love it!

Happy Eating!

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