Slow-Grilled Pork With Ranch-Barbecue Sauce

• 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)
• Garnish: bread-and-butter pickle slices

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 (400u0b0 to 500u0b0); 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 185u0b0. (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.

dressing mix, butter, bread

Taken from www.myrecipes.com/recipe/slow-grilled-pork-with-ranch-barbecue-sauce (may not work)