KFDM News – With the unofficial start of summer upon us, some Southeast Texans will spend more time outdoors and less time in the kitchen.Live at Five’s cooking expert, Tabetha Franklin joined Kelli Phillips with a main dish recipe.Pork with Ranch BBQ SauceIngredients 3- 4 lb boneless Boston Butt Roast 1/2 to 2/3 cup Butter Flavored Creole Injector (I use Tony Chachere) 5 Tablespoons dry Ranch Dressing Mix (divided) 1 1/2 cups Barbeque Sauce (your preferred flavor- I use Original style) 1/8 cup Honey 1/4 Teaspoon dry (ground) mustardInstructions1. Inject Pork with Creole Injector marinade randomly into all areas of the meat. 2. Rub 3 Tablespoons of Ranch Dressing mix over the pork on all sides and place in slow cooker.3. Cook on low for 7-8 hours or high for 4-5 hours.4. In a bowl blend BBQ sauce, honey, mustard and remaining Ranch Dressing mix. Set aside.5. In the last 30 minutes of cooking time, drain the grease from the crockpot and then shred pork.6. Pour the BBQ sauce mixture over the shredded pork and continue cooking for 30 minutes. 7. Serve on buns, potatoes, in wraps or as you wish.
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