• 18servings
  • 394calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 pounds pork shoulder roast

  2. 1 tablespoon ground black pepper

  3. 1 teaspoon ground cayenne pepper

  4. 1 (18 ounce) bottle barbeque sauce

  5. 2 yellow onions, quartered

  6. 1/4 cup Worcestershire sauce

  7. 8 cloves garlic, halved

  8. 2 cups Burgundy wine

  9. 1/4 teaspoon ground black pepper

  10. 1/8 teaspoon ground cayenne pepper

Instructions Jump to Ingredients ↑

  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).


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