Andy's Barbeque Pork

11 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    6 h
  • Ready In

    15 h
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 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 145 degrees F (63 degrees C).

Share It

Reviews (11)

Rate This Recipe


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.



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!



That is way to long. WAY to long.

More Reviews

Similar Recipes

Barbeque Pork Two Ways

Barbeque Pork Two Ways

Andy's Spicy Green Chile Pork

Andy's Spicy Green Chile Pork

Glenn's Marinated Pork Shoulder

Glenn's Marinated Pork Shoulder

Cantonese Barbecued Pork

Cantonese Barbecued Pork

Pressure Cooker Barbeque Pork

Pressure Cooker Barbeque Pork

Martha's Magic Meat Rub Pork Roast

Martha's Magic Meat Rub Pork Roast


Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet



previous recipe:

Barbeque Pork Two Ways


next recipe:

Slow Cooked Barbeque Pulled Pork