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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, 1/4 teaspoon cumin, pepper and garlic powder. Sprinkle mixture evenly over meat; rub in with your fingers. Place meat in cooker.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Using a slotted spoon, remove meat and onions from cooker. Using two forks, pull meat apart into shreds.
In a large bowl, combine barbecue sauce, vinegar, honey, ginger and the remaining 1/4 teaspoon cumin. Add shredded meat; toss gently to coat. Fill each bun with about 1/3 cup of the meat mixture and about 1 tablespoon of the onions.