Adapted from a recipe By : Cindy Calentui of Tucson, Arizona (Woman's Day Magazine)
1 medium onion thinly sliced
Spread the sliced onions and garlic evenly over the bottom of the pot and sprinkle with t little bioty of salt and pepper. Top with the beef and sprinkle with a little salt and pepper, Pour the barbecue sauce evenly over the meat. Stir the vinegar now if using.
Cook on LOW 8-10 hours or until meat is very tender and falling apart. Transfer meat and sauce to a serving bowl; shred meat finely with two forks. Spoon beef mixture onto the bottom half of the roll, top with a few tablespoons of cole slaw and a dash (or a few dashes) of hot sauce to taste. Serve at once.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved