Andy's Barbeque Pork

11

"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."

Ingredients

15 h servings 394 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

11
  1. 12 Ratings

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If you are wanting to create a true pulled pork experience you should really cook your butt to an internal temperature between 195 and 205. The higher temps further break down the fat and colla...

This makes the best shredded pork sandwiches! I actually found the longer you leave the meat in the smoker, the better tasting and more tender it gets. I pulled ours out after 8 hours and foun...

That is way to long. WAY to long.

This is a great recipe - very easy! I am going to make it for a party of 30 people. Thanks!

Very Good Recipe. I used 12.5 pound on a smoker at 200 to 225 degrees and took about 9 hours, but was well worth it. Fed 9 people and still had leftovers.

Good solid recipe.

Great recipe! This is a family favorite that will please every palate. The smell while smoking the meat is simply heaven! You have to give this a try!!!

used the crock pot instead with a much smaller portion. Perfect!

If you cook it to only 165 you will need to slice it. If you want to make pulled pork, cook to at least 195. Also, for pulled pork, if you don't have a thermometer and are using a bone in butt, ...