Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Honey BBQ Shredded Pork




Source of Recipe


Internet


List of Ingredients




1 pork shoulder roast or picnic roast (remove any visible fat) or 3 to 4 pounds turkey legs
1 1/4 cups ketchup
1 cup each chopped celery and chopped onion
1/4 cup water
1/3 cup honey
2 tablespoons lemon juice
3 tablespoons each white vinegar and Worcestershire sauce
2 tablespoons dry mustard
1 teaspoon salt
1/2 teaspoon pepper
Crusty rolls or flour tortillas (for serving)


Recipe



In a 9x13-inch pan, combine all ingredients.

Cover with foil and roast at 300 degrees F for 3 to 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.

Makes 8 servings