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Honey BBQ Shredded Pork

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

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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