Barbecue Pork Sandwiches

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, 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 the 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