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Slow-Grilled Pork With Ranch-Barbecue Sauce

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.

Southern Living JUNE 2005

  • Yield: Makes 6 servings
  • Cook time: 4 Hours, 30 Minutes
  • Prep time: 15 Minutes
  • Other: 8 Hours, 45 Minutes


  • 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)


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 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.

Note: For testing purposes only, we used Cajun Injector Creole Butter Injectable Marinade.


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Slow-Grilled Pork With Ranch-Barbecue Sauce Recipe