Ingredients
1 (1-ounce) packet ranch salad dressing and seasoning mix, Hidden Valley®
1 (6-pound) bone-in pork shoulder roast, trimmed
Ranch Barbecue Sauce (recipe follows)
Texas toast bread slices (optional)
Pickle slices (optional)
1 (18-ounce) bottle barbecue sauce
1 (1-ounce) packet ranch salad dressing and seasoning mix, Hidden Valley®
1 tablespoon white vinegar
1 teaspoon hot sauce
1⁄2 teaspoon dry mustard
Directions
Rub dressing mix evenly over roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic bag; cover or seal, and chill for 8 hours. Let stand at room temperature for 30 minutes before grilling. Remove plastic wrap.
Place a disposable aluminum pan under grill rack on one side of grill. Preheat other side of grill to high heat (400° to 450°); leave drip-pan side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, for 4 to 41⁄2 hours, or until a meat thermometer inserted into thickest portion registers 185° and meat pulls away from bone. Place pork on cutting board. Let stand for 15 minutes.
Using 2 forks, pull pork to shred. Serve with Ranch Barbecue Sauce, Texas toast, and pickles, if desired.
In a small saucepan, stir together barbecue sauce, dressing mix, vinegar, hot sauce, and dry mustard over medium-high heat; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 10 minutes.
