Andy's Barbeque Pork

10 Reviews

Prep: 1 hr
Cook: 6 hr
Ready In: 15 hr

“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.” - by Andy

Adjust Servings

Adjust

Metric US

Original recipe yields 18 servings

Directions

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 145 degrees F (63 degrees C).

Nutrition

Amount Per Serving (18 total)

Calories
394 cal
20%

Fat
23.7 g
36%

Carbs
13.2 g
4%

Based on a 2,000 calorie diet

Share It

Reviews (10)

Rate This Recipe

VORCHA

Jun. 20, 2006

"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 found it s..." See morehredded with the slightest movement of a fork. Just make sure to get a fairly fatty cut; it's the fat melting that makes it tender and delicious!"

Splithand_WSM

Aug. 6, 2007

"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 collagen. ..." See moreThis creates more of the wonderful juice that runs down your chin and fully extracts every bit of natural flavor from the pork. Check out some sites that talk strictly BBQ and they will agree."