Barbecue Pork Sandwiches - cooking recipe

Ingredients

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

Preparation

In Dutch oven, combine meat, onion, chili powder, salt, water, ketchup and vinegar.
Cover and simmer for 4 hours or until meat falls apart.
Skim off excess fat.
With a slotted spoon, remove meat, reserving cooking liquid.
Shred meat with 2 forks or a pastry blender.
Return to cooking liquid and heat through.
Serve on rolls.
Yields 16 servings.
Freezes well.