Typically, when you think of pulled pork sandwiches you go straight for bbq pulled pork. But does that always have to be the case? I am saying a resounding NOPE! I have been seeing lots of recipes for a Mississippi Pot Roast made in the slow cooker, and decided to put my own spin on it. Mississippi Pork Sandwiches have a lot of same flavors without the beef and without the packets!
The main flavors of ranch powder are chives, dill and garlic. So by using these seasonings, you achieve a very similar taste. Then using the beef broth and Worcestershire you get the same taste as the brown gravy packet that most Mississippi pot roast recipes call for. In general, I stay away from pre mixed seasoning packets, as they tend to have excessive amounts of salt and other preservatives to keep them from clumping. Whenever possible, I try to make my own. The slow cooker brings all the flavors together to give you a delicious, tangy, pork sandwich that everyone will want more of.
I served these sandwiches with Black Bean Salad. It’s similar to what many call “Cowboy Caviar”, however it does not have jalapenos (so no heat). It is a wonderful light and bright summer salad that goes very well with all sorts of different dishes. It also makes a great lunch (especially if you are meal prepper!)
Now Let’s Get Cookin’!
Mississippi Pork Sandwiches
- 8 Potato Buns
- 2½ lb Pork Roast
- 8 oz Cream Cheese
- 1 tbsp Cornstarch
For the Sauce
- 1 White Onion thinly sliced
- 4 Garlic Cloves minced
- 1 qt Beef Broth
- 1 12oz jar Sliced Pepperoncini with juice
- 1 tsp Dried Chives
- 1 tsp Dill
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 2 tbsp Worcestershire Sauce
- Add all sauce ingredients in slow cooker pot and mix together.
- Add pork roast and place whole cream cheese brick on top. Secure lid and cook for 5½ hours on low.
- Remove lid and turn off slow cooker. Using two forks, pull the pork while mixing in the cream cheese.
- Remove a ¼ cup of sauce and stir in with cornstarch. Return slurry to slow cooker, increase heat to high and secure lid. Let cook for remaining 30 minutes.
- Put a portion of pork on the bottom bun (with a bit of the sauce). The put on top bun and press down slightly to hold it all together.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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