Barbecued Pulled Beef

3-3 1/2 pounds boneless chuckSalt to taste2-3 medium onions, halved14 ounces ketchup2 tablespoons prepared mustard2 tablespoons vinegar2 tablespoons sugar1 teaspoon salt1 green pepper, chopped2 tablespoons pickling spice in cheesecloth or a tea-strainer1 cup broth or more, to tasteSeason meat with salt. Place in soup pot with onions, cover with water and cook, covered, 1 1/2 hours at low simmer. Remove meat from liquid, cool and freeze if desired. Strain liquid and reserve broth (refrigerate or freeze) for another use (such as onion soup).Shred meat with two forks or hands. Combine ketchup, mustard, vinegar, sugar, salt, green pepper, pickling spice and broth in a large pot. Add meat, cover and cook 1 1/2 hours at a slow simmer. Add more broth if desired.Serve on Kaiser rolls with coleslaw, potato salad and pickles.Serves 15 (generous sandwiches).Nutrition values per serving: 269 calories, 18 g fat (8 g saturated), 10 g carbohydrates, 1 g fiber, 17 g protein, 63 mg cholesterol, 496 mg sodium.