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Slow-Grilled Pork With Ranch-Barbecue Sauce

Prep time 15 mins
Cook time 4 hrs, 30 mins
Other time 8 hrs, 45 mins
Yield Makes 6 servings
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

How to Make It

  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.