Mother’s Barbecued Pork Sandwiches

Directions

• 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.