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1. In a 3-1/2- or 4-quart slow cooker combine onions and the water; set aside. Trim fat from meat. If necessary, cut meat to fit into cooker. In a small bowl combine chili powder, pepper, garlic powder, and 1/4 teaspoon cumin. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Using a slotted spoon, remove meat and onions from cooker. Using two forks, pull meat apart into shreds.
4. In a large saucepan combine barbecue sauce, vinegar, honey, ginger, and 1/4 teaspoon cumin. Heat through. Add shredded meat; toss gently to coat. Fill each bun with about 1/3 cup of the meat mixture and some of the onions.