Andy's Barbeque Pork

"Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much 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 as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce."

4 servings

INGREDIENTS
1 kg pork shoulder roast
1 g ground black pepper
0.4 g ground cayenne pepper
50 (18 ounce) bottles barbeque sauce

1/2 yellow onions, quartered
15 ml Worcestershire sauce
1-3/4 cloves garlic, halved
105 ml Burgundy wine
0.1 g ground black pepper
0 g ground cayenne pepper

DIRECTIONS:

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 18 servings.

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 165 degrees F (75 degrees C).