-
-
My review
Andy's Barbeque Pork
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."
Added to shopping list.
Go to shopping list.
Ingredients
15 h servings 394Original recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 Facts
Share
Explore more
Reviews
Read all reviews 1314 Ratings
-
-
-
-
-
Most helpful positive review
5/24/2006
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 foun...
Most helpful critical review
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 colla...
Most helpful
Most positive
Least positive
Newest
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 colla...
5/24/2006
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 foun...
8/20/2001
This is a great recipe - very easy! I am going to make it for a party of 30 people. Thanks!
1/9/2006
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.
5/14/2005
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!!!
8/3/2011
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, ...