Andy's Barbeque Pork
- Ready In:
- 15hrs
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 10 lbs pork shoulder
- 1 tablespoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 (18 ounce) bottle barbecue sauce
- 2 yellow onions, quartered
- 1⁄4 cup Worcestershire sauce
- 8 garlic cloves, halved
- 2 cups Burgundy wine
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon ground cayenne pepper
directions
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbecue sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225°F (110°C) to 300°F (150°C).
- Place onions, Worcestershire sauce, garlic, Burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165°F (75°C).
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.