Barbecued Pork Sandwiches
Makes 16 servings
- 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.
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