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Barbeque Pork
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Submitted by:
Adam |
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This Barbeque Pork recipe is great with it pulled or chopped and they make great sandwiches as well. |
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INGREDIENTS:
- 10 pound(s) , pork shoulder roast
- 1 tablespoon(s) , ground black pepper
- 1 teaspoon(s) , ground cayenne pepper
- 18 ounces , barbecue sauce
- 2 whole , yellow onions quartered
- 1/4 cup(s) , worcestershire sauce
- 8 whole , garlic cloves halved
- 2 cup(s) , burgandy wine
- 1/4 teaspoon(s) , ground black pepper
- 1/8 teaspoon(s) , ground cayenne pepper
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| Instructions: |
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 165 degrees F (75 degrees C). |
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