2 medium onions, chopped
1 (3 lb) boneless pork shoulder butt roast, trimmed
1 tsp salt
1/2 tsp pepper
1 cup ketchup
3 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp honey
4 tsp butter, melted
1 tsp ground coriander
1 tsp minced fresh gingerroot
Hamburger buns for serving, optional
Thinly sliced green onions for garnish
Place onions in a 5-quart slow cooker.
Sprinkle the roast with salt and pepper; place over onions in cooker.
Place lid on cooker and cook on low 6 to 8 hours or until the meat is tender.
Remove the meat and onions and allow to cool slightly.
Discard the cooking juices or save for another use.
Using two forks, shred the pork; return pork and onions to the cooker.
In a small bowl, mix together the ketchup, lemon juice, Worcestershire, honey, butter, coriander and gingerroot; stir into the pork.
Place lid back on cooker and cook on low for 1 hour.
Garnish with the green onions and serve on buns, if desired.
Note: This is a recipe I got from an old TOH magazine. It was submitted by a lady from Columbia, SC. Yummy!