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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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I received this recipe from my sister Linda. Her recipes are always delicious because she's an excellent cook. Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds) |
1-1/4 cups ketchup |
1/2 cup water |
1/2 cup chopped celery |
1/4 cup chopped onion |
1/4 cup lemon juice |
3 tablespoons white vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons brown sugar |
1-1/2 teaspoons ground mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
12 to 14 hamburger buns, split |
Directions:
1. Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast.
2. Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns. Yield: 12-14 servings.
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