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Date Posted: 00:21:21 10/25/02 Fri
Author: s
Subject: Mary's Pulled Pork Barbecue Sandwiches

1 (5-pound) pork shoulder roast,trimmed and cut into 2-inch cubes
2 medium onions,coarsely chopped
2 tablespoons chili powder
1/2 teaspoon salt,optional
1-1/2 cups water
2-1/2 cups ketchup
1/4 cup apple cider vinegar
18 hamburger buns

In a slow cooker,combine meat,onions,chili powder,salt, water, 1-1/2
cups ketchup and vinegar.Cover and cook on high 5 hours until meat falls
apart easily.Carefully drain liquid into a nonreactive saucepan or Dutch
oven.Add 1 cup ketchup.Cook over high heat about 20 minutes or until
reduced to about 2 cups.Skim off the excess fat.

Meanwhile,when meat is cool enough to handle,shred the meat with two forks
(this is a good time to remove any chunks of fat).When sauce is reduced,
add the meat to it and heat through.

The meat and sauce can be prepared the day before serving. The day of
serving,mix shredded pork with sauce and reheat in a nonreactive saucepan.
Or put back into the slow cooker early in the day on low to warm.Spoon on
hamburger rolls.Makes 9 cups; about 18 servings.

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