Barbecued Pork Sandwiches - cooking recipe

Ingredients

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

Preparation

In a Dutch oven, combine meat, onion, chili powder, salt, water, catsup and vinegar.
Cover and simmer 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 or a pastry blender.
Return to the cooking liquid and heat through.
Serve on hamburger rolls.
Makes 16 servings.