The recipe this week is quick to prepare and can be made in advance. Family friendly and easy on the budget - what more could you want?
Honey Barbeque Shredded Pork
1-1/4 cups ketchup
1/2 cup apple juice
1/2 cup honey
1 cup finely chopped onion
2 tablespoons lemon juice
3 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 pork shoulder (Boston Butt Roast) 3-4 pounds, excess fat trimmed
Preheat oven to 300°. Lightly grease a Dutch oven with tight fitting lid.
Combine sauce ingredients (ketchup-pepper) in a medium bowl. Place pork in prepared pan and pour sauce over the top. Cover pan tightly with lid or foil and roast for 3 ½ - 4 hours, until fork tender. Shred meat with two forks, discarding bones and fat. Stir shredded meat into sauce in pan. Serve on rolls or in warm tortillas.
Serves 6-8
Leigh’s Tip: Prepare 1-2 days in advance and refrigerate. Warm gently before serving.
Prepared and ready for the oven
Time to eat!
