🐖 Mississippi Pot Roast, Hoff the Grid Style

Featuring our forested Gloucestershire Old Spot × Hereford Boston Butt

“The slow cooker hums while the chores wind down, and by supper time, the whole house smells like home.”

There’s something about this time of year that makes the slow cooker feel like a best friend. The air turns crisp, the workday stretches longer, and by the time dusk falls, everyone’s ready for something that fills the kitchen with warmth.

Here at Hoff the Grid Meat Co, that something is often our version of Mississippi Pot Roast — made with our very own heritage-breed Boston butt, from pigs raised right here on the farm.

Our pork comes from Gloucestershire Old Spot × Hereford cross pigs, a pairing known for buttery marbling, deep flavor, and tenderness that stands up beautifully to slow cooking. They spend their days under the trees, rooting and roaming the forest floor, raised the old-fashioned way — naturally, on Non-GMO feed and open pasture.

When you start with pork that’s lived well, you don’t need to do much to make it taste good.

🌾 The Story Behind the Roast

This recipe is one of those happy kitchen accidents that turned legendary — a “dump-and-go” dish that somehow tastes like you’ve been tending it all day. Traditionally made with beef, we’ve swapped in our forest-raised Boston butt, which transforms into fork-tender, buttery perfection surrounded by tangy, savory juices.

And because no two kitchens are the same, we’ve created two ways to make it — one for the “non-crunchy” crowd who love their tried-and-true packets, and one for our “crunchy” folks who like to keep things clean and homemade.

🧂 The Base Recipe

You’ll need:

• 3–4 lb Hoff the Grid Boston butt (bone-in or boneless)

• 2 Tbsp oil (olive, avocado, or neutral)

• 4 Tbsp unsalted butter

• 4–5 pepperoncini peppers (plus a splash of brine)

• Optional: ½ cup broth or water for extra juice

Instructions:

1. Heat oil in a cast iron skillet or Dutch oven. Sear the roast on all sides until golden brown.

2. Transfer to your slow cooker (or Dutch oven if cooking in the oven).

3. Sprinkle with your chosen ranch and au jus mixes (see below).

4. Add butter and pepperoncinis on top.

5. Cook low and slow:

   • Slow cooker: 8–10 hours on low

   • Oven: 275°F for 5–6 hours, covered

6. Shred the roast in its juices and serve warm.

🧄 Option 1: “Non-Crunchy” (Classic Pantry Version)

When dinner needs to be simple and satisfying, this is the one.

Seasonings:

• 1 packet Hidden Valley Ranch Dressing Mix

• 1 packet McCormick Au Jus Gravy Mix

That’s it. No fuss, no guesswork — just that iconic tangy-buttery flavor that made this recipe famous.

🌿 Option 2: “Crunchy” (Homemade, Clean-Ingredient Version)

For those who prefer to make their mixes from scratch — with ingredients you can pronounce — here’s the clean, bright-flavored version that lets your pork shine.

Homemade Ranch Mix:

• 1 Tbsp dried parsley

• 1 tsp dried dill

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried chives (optional)

• ¾ tsp sea salt

• ½ tsp black pepper

Homemade Au Jus Mix:

• 2 tsp beef, pork, or mushroom bouillon powder

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp dried thyme

• Pinch of coconut sugar or molasses powder

🍽️ Serving Suggestions

When the lid lifts, the aroma alone will stop you in your tracks — tangy pepperoncinis, buttery broth, and rich, slow-roasted pork.

Serve it:

• Over mashed potatoes or creamy cheese grits

• Stuffed into toasted sandwiches with melted provolone

• Ladled over roasted root veggies for a cozy, “crunchy” plate

Whatever your style, this roast brings everyone to the table.

“It’s more than just dinner — it’s a slow-cooked thank-you to the animals, the land, and the families who share in the harvest.”

🏡 From Our Table to Yours

This Mississippi Pot Roast isn’t fancy. It’s honest, hearty, and built on the kind of real flavor that only comes from food raised with care. Whether you make it the quick way or the clean way, we hope it brings warmth to your kitchen and gratitude to your table.

Here’s to slow food, good company, and plates scraped clean.

With love from the farm,
— The Hoff the Grid Meat Co. Family