Slow-Grilled Pork With Ranch-Barbecue Sauce |
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Prep Time: 15 Minutes Cook Time: 270 Minutes |
Ready In: 285 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
3. Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.
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