4.5/5
(20 Votes)
Ingredients
- 1 pork shoulder, picnic roast (fat removed)
- 1 1/4 cups ketchup
- 1/2 cup water
- 1/2 cup honey (we suggest dark honey)
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons lemon juice
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dry mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 to 10 crusty rolls or flour tortillas
Preparation
Step 1
Heat oven to 300°F.
In 9-by-13-inch pan, combine all ingredients except rolls. Cover with foil and roast for 3 to 3 1/2 hours.
Shred meat using two forks, removing all bones and skin. Stir shredded meat back into sauce in pan. Serve in crusty rolls or warmed flour tortillas. Yields 8 to 10 servings.
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