Shredded Pork Sandwiches

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1-1/4 cups ketchup
• 1/2 cup water
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup lemon juice
• 3 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 to 14 hamburger buns, split

1. 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.
2. 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.

pork shoulder butt roast, ketchup, water, celery, onion, lemon juice, white vinegar, worcestershire sauce, brown sugar, ground mustard, salt, pepper, buns

Taken from www.tasteofhome.com/recipes/shredded-pork-sandwiches/ (may not work)