Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1-1/4 cups ketchup1/2 cup water1/2 cup chopped celery1/4 cup chopped onion1/4 cup lemon juice3 tablespoons white vinegar2 tablespoons Worcestershire sauce2 tablespoons brown sugar1-1/2 teaspoons ground mustard1 teaspoon salt1/2 teaspoon pepper14 hamburger buns, split
Preparation
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.
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.
