Mother’S Barbecued Pork Sandwiches

1. 1

   In a Dutch oven, combine the meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat is tender.

2. 2

   Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks. Return to the cooking liquid and heat through. Serve on buns. Freeze option: Cool pork mixture and freeze in freezer containers for up to 3 months. Thaw in the refrigerator; place in a saucepan and heat through. Serve on buns.

* Per serving · 4 servings · Values may vary.

No additional tips available.