Prep 9 hrs
Cook 6 hrs
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as mush as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water if necessary. The finished pork is great on sandwiches with your favorite barbecue sauce.
- 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
- 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).