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I take my Bonless Pork Roast and use a long tined fork and poke holes everywhere I can...useing a Dutch oven I pour 1 bottle of Wells sauce over forked pork shoulder...cover and refriderate .....EVERY 2 hours I pull this back out and poke again and just before I go to bed I pour my 2nd bottle of Wells Sauce over the pork shoulder..REFRIDERATE overnight