Ingredients Jump to Instructions ↓

  1. 1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch cubes

  2. 2 medium onions, coarsely chopped

  3. 2 tablespoons chili powder

  4. 1/2 teaspoon salt

  5. 1-1/2 cups water

  6. 1 cup ketchup

  7. 1/4 cup white vinegar

  8. 16 each hamburger buns, split

Instructions Jump to Ingredients ↑

  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 falls apart easily. 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 rolls. Yield: 16 servings. If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.


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