Now that Labor Day has passed, many people begin to start thinking about fall. I can’t blame them! I happen to love everything about fall. The cooler temperatures, pumpkin flavored everything, and cozy vibes totally have my heart. There is a problem for me, however. I live in central California, and the temperatures of summer linger on much longer than I like. Often times it’s still warm enough to wear shorts to the pumpkin patch, so I have to find a way to pretend that fall is here!

One of my favorite ways to pretend that it is fall is cooking up some yummy comfort food! I can’t get enough of chili, soups, and warm meals when “fall” rolls around, so I hope you are prepared for lots of that over here on the blog. I thought I’d kick off the fall season with one of my favorite slow cooker recipes that is a breeze to prepare and delicious for leftovers!

The Recipe

I’m sure you have seen Mississippi Roast floating around on Pinterest before. It is the definition of comfort food: warm, juicy, and full of fat! HA! After all, the original recipe calls for a fatty piece of beef AND some butter to make it extra delicious. We  love the original version, and sometimes prepare it with the beef roast (I always leave out the butter! I just don’t find it necessary). I got to thinking that this recipe might be great with a leaner cut of meat, too. So, I tried it with the pork sirloin roast that I usually pick up from Costco.

Preparing this recipe couldn’t be any simpler.  Just scroll down and check out the short ingredient and instruction list!  Seriously, you just dump ingredients into the crock pot, set it, and forget it! But don’t let it’s simplicity fool you that it won’t be flavorful.  The pork takes on a delicious flavor from the combination of seasoning packets and a little zip from the peperoncinis. If you are nervous about this dish being too spicy, you can easily omit the peperoncinis, too.

To make this a more rounded out meal, you could add a couple things to make it really delicious. Potatoes would be great, and they could help sop up some of the amazing juices from the pork. I also have a recipe for a cauliflower puree that worked wonderfully with our meal. It helps that it is easy on the macros, too! Or, if you’d like, you could serve this pork on toasty buns with melty cheese and use the extra juices for dipping.

The Macros

We have already established that this pork is easy to make and that it’s delicious, but what really sold me on this recipe was the macros. For 100 g of pork and its juices (the total weight accounts for shredding the pork into the cooking liquid) , it’s 1.4F/1.7C/21.6P.  When you go to serve it, make sure you are taking both pork and juices with it to get the most accurate macros! Trust me, you aren’t going to want to miss the juice anyway because it adds killer flavor and keeps the pork moist. Those are some seriously light macros for such a delicious protein. With macros like that, and flavor that is on point, I know this recipe will be on repeat for all of the cooler months to come!

A Note About the Seasonings

I received a message that someone found this roast a little too salty. After I prepared it again, I realized that it does have quite a bit of salt. It is not too salty for me, but everyone has a different opinion about that, and I love my salt. To scale back the salt level, I’d recommend starting with just a half packet of au jus seasoning mix and ranch dressing mix. Then, you can add more, if you desire.

Another option is to just double the amount of roast you’re preparing. Then you get more roast for leftovers, so that sounds like an even greater option to me!