Well....I never buy any salad dressing, but I have dressed up BBQ sauce with some balsamic vinegar and a few herbs....but I see no point in adding oil to anything used to cook pork....unless it's a super lean chop and I am pan frying it.
So...I guess the answer is.."no".

I marinate the fajitas meat in Wishbone Italian dressing, then dry it off and BBQ it. I like to make pulled pork in my crock pot, and I add a glug or two of BBQ sauce to the liquid in which I cook the pork. Sometimes I use an onion soup mix, and other times just water and the BBQ sauce. The when I pull the pork into shreds and put it on a platter to serve, I ladle some of the cooking liquid, maybe with more BBQ sauce, over the meat to keep it moist.

No here. We don't buy processed, bottled, packages foods with all the added unnecessary chemicals, sugars, salt....

Some much better using fresh ingredients and way cheaper.

Never done it but it sounds interesting! Will give it a try.

Basically, it sounds like everyone who has responded so far has never used the barbecue sauce and Italian Dressing mixture as a marinade for meat. That's fine. I appreciate honesty.

I just want to point out that one of the things to be careful about when baking meat, after marinating it with barbecue sauce and Italian Dressing mixture, is to make sure you don't bake for too long. You don't want the meat to get over-cooked and dry. As a result, you need to keep checking it.

To make a long story short, I have not done this long enough to recommend baking times for various meats.

All bottled barbecue sauce is too sweet for me, and I avoid it. I tend to use chili sauces instead, which do not have tomatoes. I do use Italian dressing to marinate mushrooms, but I make my own Italian dressing and generally use fresh herbs.

The closest thing to BBQ sauce that I use is Adobo sauce, and I always make this myself as well. Adobo sauce is basically chili sauce plus garlic, oregano, and tomato paste. For me, if chili sauce has tomato in it, it is really adobo sauce and not chili sauce. I also never use ketchup, due to the sweetness.

No, I haven't done it either, although my girls have both marinated chicken breast in Italian dressing, the bottled variety. Ashley tells me it has to be Wishbone, though...

Like Sleevendog, I try to avoid commercial mixtures with a lot of "stuff", including chemicals, preservatives and usually a whole lot of salt. Since the doc put me on blood pressure meds, the first thing they tell you is to "watch the salt". I don't follow that recommendation very well, but I try and most commercial products have a LOT of salt.

Annie

I've done it but only with beef. And only beef that needs to be marinated before grilling or broiling ;-) And I also go light on the bbq sauce. I have no issues about using prepared anything, if it is what a recipe I am interested in recommends or it is very convenient. But I tend to like my own marinades a bit better, mostly because bbq sauce tends to burn too easily on the grill and I often prefer my own combination of ingredients.

Actually if you use a proper cut for long slow roasting with ot without a BBQ type sauce, it's pretty well impossible to cook it too long...those cuts include things like Boston Butt and shoulder roasts. A lean roast like a loin or fresh ham roast will be way too lean and get stringy and tough like you said.

When doing the long slow roast of things like a shoulder, I don't marinate at all, I just rub with a little salt and maybe some garlicm slice some onions and a lemon and cover with those slices, add about a cup of "something" apple juice, coke, 7 up, wine, broth,,,whatever....even water....and pop on the lid, set the temperature for 275 and cook for as long as I can....5 to 6 hours depending on the size,
Then use 2 forks to shred it and if you think it needs it add some BBQ sauce....there aare all sorts of BBQ sauces to add....I make my own with onion, garlic, tomato paste vinegar brown sugar hatch chilis....and orten some Coleman's mustard powder as well.