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Barbecued Pork Sandwich
1 ea Pork shoulder roast, trimmed and cut into 1 Inch cubes (about 5 lbs.)
2 md Onions, coarsely chopped
2 T Chili powder
1/2 t Salt (optional)
1 1/2 c Water
1 c Ketchup
1/4 c Vinegar
Hamburg rolls, split
In a Dutch oven, combine meat, onions, chili powder, salt if desired,
water, ketchup and vinegar. Cover and simmer 4 hours or until the meat
falls apart easily. Skim off excess fat. With a slotted spoon, remove meat,
reserving cooking liquid. Shred the meat with 2 forks or pastry blender.
Return to the cooking liquid and heat through. Serve on rolls. Serves 16.
Note: Freeze in serving size portions to have a quick and easy meal.
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