Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 419.65 Kcal (1757 kJ) | ||
| Calories from fat | 172.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 29% | |
|---|---|---|---|
| Cholesterol | 168.97mg | 56% | |
| Sodium | 235.93mg | 10% | |
| Potassium | 921.84mg | 20% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 50.72g | 101% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2.8mg | 15% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.97 Kcal (590 kJ) | ||
| Calories from fat | 57.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 29% | |
|---|---|---|---|
| Cholesterol | 56.76mg | 56% | |
| Sodium | 79.26mg | 10% | |
| Potassium | 309.68mg | 20% | |
| Total Carbs | 1.22g | 1% | |
| Sugars | 0.16g | 2% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 17.04g | 101% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.9mg | 15% | |
| Calcium | 16.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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