Slow-Grilled Pork With Ranch-Barbecue Sauce
Photo by www.myrecipes.com
Ingredients
- ½ (16-ounce) bottle Creole butter injector sauce (with injector)
- 1 (5-pound) bone-in pork shoulder roast (Boston butt)
- 1 (1-ounce) envelope Ranch dressing mix
- Garnish: bread-and-butter pickle slices
- Ranch-Barbecue Sauce
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 si...
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