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Slow-Grilled Pork With Ranch-Barbecue Sauce Recipe

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This recipe for Slow-Grilled Pork With Ranch-Barbecue Sauce is from Our Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1 ounce) envelope ranch dressing mix
1 (5 pound) bone in pork shoulder roast (Boston butt)
1/2 (16 ounce) bottle creole butter injector sauce
Ranch-barbecue sauce

ranch-barbecue sauce
1 (18 ounce) bottle barbecue sauce (Stubbs original)
1 (1 ounce) envelope ranch dressing mix
1/4 cup honey
1/2 t. dry mustard
Directions:
Directions:
Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap. Light one side of grill, heating to high heat; leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, uncovered with grill lid 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.) Let stand 15 minutes. Coarsely chop, and serve with ranch-barbecue sauce.

Ranch-barbecue sauce
Stir together all ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

 

 

 

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