How to Make Honey Barbecue Shredded Pork Wraps

Ingredients

• ½ lb boneless pork shoulder roast
• 1 cup ketchup
• 2 stalks celery, chopped (1 cup)
• 1 large onion, chopped (1 cup)
• ½ cup water
• 0.33 cup honey
• ¼ cup lemon juice
• 3 Tbsp white vinegar
• 2 Tbsp dry mustard
• 2 Tbsp Worcestershire sauce
• ½ tsp black pepper
• 12 (8-inch) whole wheat tortillas

1. Trim fat from roast. If necessary, cut roast to fit in a 4- to 5-quart slow cooker. Place roast in cooker. In a medium bowl stir together ketchup, celery, onion, the water, honey, lemon juice, vinegar, dry mustard, Worcestershire sauce, and pepper. Pour over roast in cooker.
2. Cover and cook on low-heat setting for 13 to 14 hours or on high-heat setting for 6-½ to 7 hours.
3. Remove meat from cooker, reserving sauce. Using two forks, shred meat; discard fat. Place meat in a large bowl.
4. Skim fat from sauce. Add enough of the reserved sauce to moisten meat (about 1 cup). Spoon about 2⁄3 cup pork on top of each tortilla. Roll up and cut in half to serve.