Honey BBQ Shredded Pork

RH Staff

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 bones and skin. Stir with sauce. Serve in crusty rolls or warmed flour tortillas.

Winner in the National Honey Board Beekeepers' Favorite Recipe Contest.

Photo: NATIONAL HONEY BOARD