Barbecued Pork Sandwiches

• 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.