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Barbecued Pork Sandwiches

Click to Print This Recipe

  • 1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
  • 2 medium onions, coarsely chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt, optional
  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/4 cup vinegar
  • Hamburger rolls, split

In a Dutch oven, combine meat, onions, chili powder, salt if desired, 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 or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.

I like to serve this with potato chips and coleslaw. This makes enough for about 16 people and also freezes well. You can also cook it in the crock pot.

Freezer Cooking

 
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