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Andy's Barbeque Pork

  • Prep

    1 h
  • Cook

    6 h
  • Ready In

    15 h
Andy

Andy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Splithand_WSM
39

Splithand_WSM

8/6/2007

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. This 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.

VORCHA
39

VORCHA

6/20/2006

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 shredded 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!

TYLERLEES
31

TYLERLEES

1/25/2004

That is way to long. WAY to long.

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