1 5 lb. pork shoulder
1 c. dry red wine
1 c. water
1 tsp. rubbed sage
1/4 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1 c. bottled B.B.Q. sauce

Combine wine and water in a large bowl. Marinate meat several hours or overnight, turning once or twice. Remove meat. Pat dry and rub well with sage, then spices, salt and pepper. Place roast in a foil lined pan. Add some marinade and slowly pour barbecue sauce over top, covering well.

Bake at 325°F for 45 minutes a pound. Baste occasionally with mixture in baking dish. If top gets browns too quickly, cover with aluminum foil.