Ingredients

• 10 pounds pork shoulder roast
• 1 tablespoon ground black pepper 1 teaspoon ground cayenne pepper
• 1 (18 ounce) bottle barbeque sauce
• 2 yellow onions, quartered 1/4 cup worcestershire sauce 8 cloves garlic, halved
• 2 cups burgundy wine
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper