- 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
- 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.
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. Yield: 16 servings.
Originally published as Barbecued Pork Sandwiches in Reminisce July/August 1994, p51
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