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Slow-Grilled Pork with Ranch-BBQ Sauce


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  • 1 (1-oz.) envelope Ranch dressing mix
  • 1 (5-lb.) bone-in pork shoulder roast
  • ( Boston Butt)
  • 1/2 (16 -oz.) bottle Creole butter injector
  • sauce with injector
  • Ranch BBQ Sauce
  • 1 (18-oz.) bottle BBQ sauce
  • 1 (1-oz) envelope Ranch dressing mix
  • 1/4 C honey
  • 1/2 tsp. dry mustard


Servings 6


Step 1

Rub dressing mix evely 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 (400-500 degrees); 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-BBQ sauce.


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