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