Mother’S Barbecued Pork Sandwiches

• 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch cubes
• 2 medium onions, coarsely chopped
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 1-1/2 cups water
• 1 cup ketchup
• 1/4 cup white vinegar
• 16 hamburger buns, split

1. In a Dutch oven, combine the meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat is tender.
2. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks. Return to the cooking liquid and heat through. Serve on buns. Freeze option: Cool pork mixture and freeze in freezer containers for up to 3 months. Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.

pork shoulder roast, onions, chili powder, salt, water, ketchup, white vinegar, buns

Taken from www.tasteofhome.com/recipes/mother-s-barbecued-pork-sandwiches/ (may not work)