Honey BBQ Shredded Pork
1-1/4 cups catsup
1 cup chopped celery
1 cup chopped onion
1/2 cup water
1/2 cup honey
1/4 cup lemon juice
3 Tbsp white vinegar
3 Tbsp Worcestershire sauce
2 Tbsp dry mustard
1 tsp salt
1/2 tsp pepper
1 (3- to 4-lb.) boneless pork shoulder roast
Crusty rolls or flour tortillas
In a medium bowl stir together the catsup, celery, onion, water, honey, lemon juice, vinegar, Worcestershire sauce, mustard, salt, and pepper. Remove string or netting from pork, if present. Trim any fat from pork.
Place meat in a 4- 5- or 6-quart electric crockery cooker; pour sauce over meat. Cover and cook on LOW setting for 13 to 14 hours or on HIGH setting for 6-1/2 to 7 hours.
Remove pork to a cutting board, reserving sauce. Using two forks, shred pork; place in a medium bowl. Skim fat from sauce. Add enough of the reserved sauce to moisten pork (about 1 cup).
Serve pork in rolls or tortillas.
Makes 10 servings.