Monday, July 1, 2013

Pork with Ranch Barbeque Sauce

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 Ingredients:
-1 (18-ounce) bottle barbecue sauce
-1 (1-ounce) envelope Ranch dressing mix
-1/4 cup honey
-1/2 teaspoon dry mustard
-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.)

3.  Let stand 15 minutes. 

Or if you'd rather cook in the oven...
4.  Heat the oven to 400 degrees. Put the Boston Butt in an oven proof covered pot and turn the oven down to 250 degrees. Cook for 5 hours.
5.  Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish with pickles, if desired.

Directions for Sauce:
1.  Stir together all ingredients in a saucepan over medium-high heat; bring to a boil.
2.  Reduce heat, and simmer, stirring occasionally, 20 minutes.

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