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    Slow-Grilled Pork With Ranch-Barbecue Sa

    Source of Recipe

    Southern Living, JUNE 2005
    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 -see below

    Garnish: bread-and-butter pickle slices

    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.

    Ranch-Barbecue Sauce
    Makes about 1 1/4 cups

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

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

    Note: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.

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




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