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1. Place boneless pork shoulder roast in Dutch oven.
2. In a medium bowl, combine the ketchup, water, celery, lemon juice, onion, vinegar, Worcestershire sauce, brown sugar, dry mustard, coarse salt and fresh ground black pepper.
3. Pour sauce over pork roast.
4. Cover Dutch oven and cook over medium low heat 5 hours, or until meat is tender and pulls apart easily.
5. Remove pork roast from Dutch oven. Discard juices.
6. Shred meat with 2 forks.
7. Serve on hamburger buns.
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