Andy'S Barbeque Pork

Name: Andy'S Barbeque Pork
Ingredients: 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

10 ingredients

4 steps

Ingredients

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

Directions

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).