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6 lbs boneless pork shoulder roast
1/2 cup sugar
2 cups chicken broth/ bouillon
1/2 cup cider vinegar
1/2 cup soy sauce
2 celery ribs, finely chopped
4 t dried, minced onion
4 t ground mustard
4 t paprika
Rub roast with pepper and place in shallow baking pan. Bake at 350 degrees for 1-1.25 hours or until meat thermometer reads 160 degrees. Transfer meat to Dutch oven. Mix other ingredients and add to pork. Bring to boil, reduce heat. Cover and simmer 1.25 hours til under. Remove meat, shred and mix with juices.
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