- 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.
I like to serve this with potato chips and
coleslaw. This makes enough for about 16
people and also freezes well. You can also
cook it in the crock pot.
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