Barbecue Pork Sandwiches - cooking recipe

Ingredients

5 to 6 lb. pork shoulder roast, trimmed and cut into 1-inch cubes
2 medium onions, chopped
1 Tbsp. chili powder
salt to taste
1 1/2 c. water
1 small bottle ketchup
1/4 c. vinegar
1 tsp. sweet pickle relish

Preparation

In a large pot, combine all ingredients, except 1 teaspoon sweet pickle relish.
Cover and simmer for about 4 hours or until meat falls apart easily.
Skim off any excess fat.
Remove meat from liquid; shred and return to liquid and heat through.
Serve on hamburger rolls with sweet pickle relish for each sandwich.