Yield: 8-10 servings. 1 pork shoulder, picnic roast (fat removed) 1 1/4 cups ketchup 1/2 cup water 1/2 cup honey, preferably dark 1 cup chopped celery 1 cup chopped onion 2 Tbsp. lemon juice 3 Tbsp. white vinegar 3 Tbsp. Worcestershire sauce 2 Tbsp. dry mustard 1 tsp. salt 1/2 tsp. ground black pepper 8 to 10 crusty rolls or flour tortillas Combine all ingredients in a heavy baking pan. Cover with foil and roast at 300°F oven for 3-3 1/2 hours. Shred meat using two forks, removing all ...
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