Ingredients
| 1 pork | Shoulder, picnic roast (remove fat) or 3-4 lbs turkey legs |
| 1-1/4 cups | Ketchup |
| 1/2 cup | Water |
| 1/2 cup | Honey, we suggest dark honey |
| 1 cup | Chopped celery |
| 1 cup | Chopped onion |
| 2 Tablespoons | Lemon juice |
| 3 Tablespoons | White vinegar |
| 3 Tablespoons | Worcestershire sauce |
| 2 Tablespoons | Dry mustard |
| 1 teaspoon | Salt |
| 1/2 teaspoon | Ground black pepper |
| 8 to | 10 crusty rolls or flour tortillas |
Directions
In 9×13-inch pan, combine all ingredients. Cover with foil and roast at 300�F oven 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.
Source: Recipe courtesy of the National Honey Board
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