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.

Andy

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Recipe Summary

prep:
1 hr
cook:
6 hrs
additional:
8 hrs
total:
15 hrs
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

394 calories; protein 26g; carbohydrates 13.2g; fat 23.7g; cholesterol 99.2mg; sodium 428.2mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/20/2006
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! Read More
(39)

Most helpful critical review

Rating: 3 stars
08/06/2007
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. Read More
(39)
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
08/06/2007
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. Read More
(39)
Rating: 5 stars
06/20/2006
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! Read More
(39)
Rating: 1 stars
01/25/2004
That is way to long. WAY to long. Read More
(31)
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Rating: 5 stars
01/25/2004
This is a great recipe - very easy! I am going to make it for a party of 30 people. Thanks! Read More
(26)
Rating: 4 stars
01/09/2006
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. Read More
(19)
Rating: 4 stars
05/24/2005
Good solid recipe. Read More
(18)
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Rating: 5 stars
05/14/2005
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!!! Read More
(14)
Rating: 5 stars
07/08/2007
used the crock pot instead with a much smaller portion. Perfect! Read More
(12)
Rating: 4 stars
08/03/2011
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 the pork is done when you can pull the bone out cleanly with very little resistance. Read More
(11)
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