Recipe Andy's Barbeque Pork (Barbeque)

Required Ingredients:

• 10 pounds pork shoulder roast
• 1 tablespoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 (18 ounce) bottle barbeque sauce
•  
• 2 yellow onions, quartered
• 1/4 cup Worcestershire sauce
• 8 cloves garlic, halved
• 2 cups Burgundy wine
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper

Preparing/Cooking:

• 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 165 degrees F (75 degrees C).

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