Adobestock/teri
3-1/2 hr
COOK TIME
8 to 10 servings
SERVINGS
Ingredients
- 1 pork shoulder, picnic roast (fat removed), or 3 to 4 pounds 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
- Heat oven to 300°F.
- In 9-by-13-inch pan, combine all ingredients except rolls. Cover with foil and roast for 3 to 3 1/2 hours, or until meat is tender.
- Shred meat using two forks, removing all bones and skin. Stir shredded meat back into sauce in pan. Serve on crusty rolls or in warmed flour tortillas.
MAIN ARTICLE:
Summer Picnic Recipes Worthy of an Important Gathering
