Slow-Grilled Pork with Ranch-BBQ Sauce

By Meisje

Ingredients

• 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

Details

Servings 6

Preparation

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.