Barbequed Pork Sandwiches Recipe 
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Barbequed Pork Sandwiches

5 pounds pork shoulder roast trimmed, cut 1" cubes
2 medium onions, 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.

16 servings.

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