Barbecued Pork Sandwiches - cooking recipe

Ingredients

1 pork shoulder roast (about 5 lb.), trimmed and cut into 1-inch cubes
2 medium onions, chopped
2 Tbsp. chili powder
1/2 tsp. salt (optional)
1 1/2 c. water
1 c. ketchup
1/4 c. vinegar
hamburger rolls, split

Preparation

In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat.
With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks.
Return to the cooking liquid and heat through. Serve on rolls.
Yields 16 servings.
Freeze in serving size portions for a quick and easy meal.