Lunch: Slow-Grilled Pork With Ranch-Barbecue Sauce Recipe | MyRecipes

This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.

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 (with injector)
Ranch-Barbecue Sauce
Garnish: bread-and-butter pickle slices

Instructions

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 (400 ° to 500 °); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered 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. Garnish, if desired.
Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.

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