Honey BBQ Shredded Pork | Pineandlakes.com - Pineandlakes Echo Journal

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Honey BBQ Shredded Pork

Posted: January 9, 2013 - 3:35pm

An award winning recipe from the Pennsylvania Beekeepers Association

1 pork shoulder roast or picnic roast (remove any visible fat)

1 1/4 cups ketchup

1 cup chopped celery

1 cup chopped onion

1/4 cup honey

1/3 cup water

2 tablespoons lemon juice

3 tablespoons white vinegar

3 tablespoons Worcestershire sauce

2 tablespoons dry mustard

1 teaspoon salt

1/2 teaspoon pepper

French bread or crusty rolls

Preheat oven to 300 degrees. Place the roast in a 9- by 13-inch pan. In a large measuring cup combine the rest of the ingredients and mix well. Pour over the roast.

Cover the roast with foil and roast in the 300-degree oven for 3 to 3 1/2 hours. Remove from oven, remove the roast from the pan and put on a cutting board. Let the meat cool slightly. Shred meat using two forks, removing all bones and skin. Place meat in a bowl and pour in the sauce from

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