Andy's Barbeque Pork

Andy's Barbeque Pork
  • 10 pounds pork shoulder roast
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 (18 ounce) bottle barbeque sauce
  • 2 yellow onions, quartered
  • 1/4 cup Worcestershire sauce
  • 8 cloves garlic, halved
  • 2 cups Burgundy wine
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper


  1. Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
  2. Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
  3. 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.
  4. Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).

05/02/2018
Andy's Barbeque Pork, recipe PT15M PT1H 5 455 calories

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