Pork Mississippi Roast
A lighter version of a delicious roast that cooks all day in the crock-pot for a delicious, easy high protein meal!
- 1220 g Pork Sirloin Tip Roast (I purchase mine from Costco)
- 1 Au Jus Seasoning Packet
- 1 Ranch Dressing Mix Seasoning Packet
- 100 g Deli Slice Peperoncini
- 1/2 cup Peperoncini Juice
- 2 cups water
Place roast in the slow cooker. Sprinkle with half of seasoning mixes. Pour in the peperoncinis and the juice from the jar. Then add the water. Cook on high for about 5-6 hours if the pork was frozen (less if the roast was thawed), or until the pork easily shreds. Taste, and add more seasoning mixes in equal parts, as desired. Shred the pork into its juices and make sure you get those juices in your serving size!
Macros for 100 g of pork shredded into its juices are 1.4F/1.7C/21.6P.
To find this recipe on MyFitnessPal search "How We Macro Pork Mississippi Roast."