Andy's Barbeque Pork recipe

18 servings

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

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.

Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees 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 degrees F (75 degrees C).