From the Kitchen of:  Bonnie
Source:  Home Style Recipes

 

1		pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
2		medium onions, chopped
2	tbsp.	chili powder
1/2	tsp.	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, ketchip 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.
• Yield:  16 servings