Directions:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbecue 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°F (110°C) to 300°F (150°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 165°F (75°C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.7 Kcal (1761 kJ) | ||
| Calories from fat | 171.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Cholesterol | 168.84mg | 56% | |
| Sodium | 246.94mg | 10% | |
| Potassium | 922.93mg | 20% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 50.67g | 101% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2.8mg | 16% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 141.33 Kcal (592 kJ) | ||
| Calories from fat | 57.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 29% | |
|---|---|---|---|
| Cholesterol | 56.72mg | 56% | |
| Sodium | 82.95mg | 10% | |
| Potassium | 310.04mg | 20% | |
| Total Carbs | 1.4g | 1% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 17.02g | 101% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.9mg | 16% | |
| Calcium | 15.7mg | 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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