Honey BBQ Shredded Pork

1-1/4 cups catsup

1 cup chopped celery

1 cup chopped onion

1/2 cup water

1/2 cup honey

1/4 cup lemon juice

3 Tbsp white vinegar

3 Tbsp Worcestershire sauce

2 Tbsp dry mustard

1 tsp salt

1/2 tsp pepper

One 3- to 4-lb. boneless pork shoulder roast

Crusty rolls or flour tortillas

In a medium bowl stir together the catsup, celery, onion, water, honey, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper.

Remove string or netting from pork, if present. Trim any fat from pork. Place pork in a 13x9x2-inch baking pan. Pour sauce mixture over pork. Cover pan with foil. Bake in a 300-degree oven for 3-1/2 to 4 hours or until pork is very tender.

Remove pork to a cutting board, reserving sauce. Using two forks, shred pork; place in a medium bowl.

Skim fat from sauce. Add enough of the reserved sauce to moisten pork (about 1 cup)

Serve pork in rolls or tortillas.

Makes 10 servings.