About a week ago, my friend sent me a video to let me know that one of her neighbors had given her some huge pepperocinis that were massive and that she wasn't going to use, and she wanted to know if I wanted them (gotta love when people think of you when it comes to weird food, right). Well I was super happy to accept her offer because of course, when life gives you massive pepperocini's, you make a Mississippi Roast with them.
Now, if you don't already know, a Mississippi Roast is a famous recipe in the Keto community, I can't take any credit for it whatsoever. I actually don't know where it came from, all I know is that it's been in the regular dinner rotation in our household since the first time I read about it on Pinterest. It's SO easy to make, as it just cooks in the crock pot all day and makes your house smell AMAZING, and there's always leftovers to warm up throughout the week. Just make sure you give it plenty of time to cook, because the lower and slower it cooks, the better. YUM.
At first, the ingredients don't seem like they go together, and it almost feels like this recipe may have been discovered completely on accident. Like I said, I don't know where it originated from so who knows! I typically use jarred pepperocinis for this recipe, but this time around I used the giant, fresh ones that were gifted to me.You can use either, the ones that come in a jar may be easier to find. They aren't spicy, they're more "vinegary" and acidic than anything else, and the acid works really well with the meat to tenderize it and give it flavor without being overpowering.
Another thing to note, you can also make this same recipe with a beef pot roast in place of the pork. I decided to start making it with pork to try something different, and now it's my favorite way to cook pork.
Recipe for Mississippi Pork Roast:
- 1 large pork shoulder butt
- 1 cup pepperocinis, jarred or fresh/chopped
- 1 packet of ranch seasoning
- 1 packet brown gravy mix
- 1 stick of butter
Gather your ingredients (I used HALF of this giant pork shoulder that I got from Costco, and put the other half in the freezer for later). The size of your pork shoulder doesn't matter, use whatever size is appropriate for your household.
Please note the enormous peppers.
That's it! Let it cook on low 8-10 hours depending on the size of your roast. If you are using a smaller shoulder, it may be done in 6-7. Just check it with a fork and it should literally fall apart when it's done cooking.
Shred it up in the crock pot with two forks and enjoy! This pairs really well with mashed cauliflower. Tonight I made a cauliflower "polenta" to pair it with and it was SO good.
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