This Honey BBQ Shredded Pork recipe won the National Honey Board’s Beekeepers’ Favorite Recipe Contest.
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
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.
Shred meat using two forks, removing all bones and skin. Stir shredded meat back into sauce in pan. Serve in crusty rolls or warmed flour tortillas. Yields 8 to 10 servings.
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