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Mississippi Style Pork Roast

Prep Time:

10 mins.

Cook Time:

75 mins.


4 to 6 servings

Get out the Instant Pot® or your favorite pressure cooker because Carroll Shelby’s® White Chicken Chili Kit makes it easy to put together this pot roast. Any leftovers make great pan-fried carnitas for tacos or a dynamite po-boy.


  • 1 (3- to 4-pound) pork shoulder roast or Boston butt
  • 2 tablespoons extra virgin olive oil
  • 1 package Carroll Shelby’s® White Chicken Chili Kit
  • 1 jar whole or sliced pepperoncini peppers, with juice
  • 1/4 to 1/2 cup water
  • 1/2 stick unsalted butter


  1. SEAR roast on all sides, using the sauté function on an electric pressure cooker. Once meat is nicely browned, select Cancel.
  2. ADD 2 of the 4 Carroll Shelby’s® White Chicken Chili Kit spice packets (omit the cayenne and masa packets), dusting liberally over seared roast.
  3. ADD 4 to 5 whole (or about 1/3 jar of sliced) pepperoncini over the roast. (It’s okay if some peppers fall to the bottom of the pot.) SPLASH in about 1/4 cup pepperoncini juice and 1/4 cup water.
  4. PLACE butter on top of roast.
  5. SET pressure cooker on high for 75 minutes (or up to 90 minutes for extra tender roast).
  6. ONCE timer beeps, allow pressure cooker to naturally release steam for 20 minutes, then quick release remaining steam.
  7. OPEN lid carefully and transfer roast to serving platter. Shred roast using 2 forks.
  8. POUR cooking liquid around and over roast, or serve on the side.