Andy's Barbeque Pork

• 10 lbs pork shoulder
• 1 tablespoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 (18 ounce) bottle barbecue sauce
• 2 yellow onions, quartered
• 14 cup Worcestershire sauce
• 8 garlic cloves, halved
• 2 cups Burgundy wine
• 14 teaspoon ground black pepper
• 18 teaspoon ground cayenne pepper

1. Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbecue sauce.
2. Place on a medium baking sheet.
3. Chill uncovered in the refrigerator 8 hours, or overnight.
4. Preheat an outdoor smoker to a temperature of 225F (110C) to 300F (150C).
5. Place onions, Worcestershire sauce, garlic, Burgundy wine, black pepper and cayenne pepper in the water pan of the smoker.
6. Cover with enough water to make approximately a gallon of liquid in the pan.
7. Place pan in the smoker.
8. Center pork over water pan in the prepared smoker.
9. Smoke 6 hours, or until the internal temperature of the pork has reached 165F (75C).

pork shoulder, ground black pepper, ground cayenne pepper, barbecue sauce, yellow onions, worcestershire sauce, garlic, wine, ground black pepper, ground cayenne pepper

Taken from www.food.com/recipe/andys-barbeque-pork-502317 (may not work)