Mississippi Shredded Pork

 Mississippi Shredded Pork

2 to 3 lb. pork loin or boneless pork chops

1 (1 oz.) pkg. ranch dressing mix

1 (1 oz.) pkg. Au Jus gravy mix

6 pepperoncini peppers

1/3 c. pepperoncini pepper juice from jar

1/2 c. butter

Trim the pork to remove all silver skin and any excess fat.

In a 6-quart slow cooker, add all the ingredients and cook on low for 8 to 10 hours.  Shred the pork using 2 forks.  Serve over rice or mashed potatoes.  For extra protein, you can also serve over Great Northern Beans.

To make this without using the prepackaged seasoning mixes, add these seasonings to the mixture instead of the ranch dressing mix and Au Jus gravy mix:

1 T. beef broth base (beef bouillon)

1 tsp. onion powder

1 T. dried parsley

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 tsp. granulated garlic

1/4 tsp. salt

1 tsp. dried onion flakes

2 tsp. dried dill weed