Yield: 12-14 servings
Spray bottom of Dutch oven with nonstick cooking spray. Place roast in pot and brown for 2 minutes on each side.
In a bowl, combine ketchup, water, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper. Remove 2 cups of barbeque sauce and refrigerate. Add celery and onion to the remaining sauce and pour over roast.
Cover and cook over medium-low heat for 4 to 6 hours or until meat is tender and pulls apart easily. Remove meat from pan and shred with two forks. If desired, skim fat from pan sauce; discard fat and add sauce to the shredded pork. Just before serving, heat the refrigerated barbecue sauce. Serve shredded pork on buns with warm barbecue sauce.
Please note that some ingredients and brands may not be available in every store.