Aloha Shredded Beef Sliders

Makes 24 sliders, serves 6-8.

Perfect for your next party, this recipe really feeds the crowd. Plan on each person enjoying 3-6 of these tasty little sandwiches!

1 1/2 pounds fully-cooked beef pot roast
24 small sweet Hawaiian dinner rolls

Tangy Pineapple BBQ Sauce:
1/2 cup plus 2 tablespoons prepared BBQ sauce
1/2 cup plus 2 tablespoons pineapple preserves
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce

Chef's Tip: Making a double batch of this simple sauce gives you extra for dipping and let's guests add more to their sandwiches!

Crunchy Coleslaw:
3 tablespoons plain yogurt
2 tablespoons mayonnaise
1 teaspoon cider vinegar
Hot pepper sauce, to taste
Salt, to taste
1 cup shredded carrots
1/2 cup canned pineapple, well drained, chopped,
    reserve extra pineapple from can
1/3 cup fresh tomato, seeded, julienne-cut
1 tablespoon chopped fresh parsley

Combine Tangy BBQ Sauce ingredients in large saucepan; bring to a boil, stirring often. Remove from heat and set aside until needed.

Combine yogurt, mayonnaise, vinegar, pepper sauce and salt in large bowl. Add carrots, pineapple, tomatoes and parsley; toss to combine. Cover and refrigerate until ready to use.

Heat pot roast in microwave, according to package directions. Discard any additional gravy/sauce after heating. In a large bowl, shred the pot roast using two forks. Combine shredded pot roast and BBQ sauce.

Top rolls with 2 heaping tablespoons of beef mixture and 1 tablespoon coleslaw. Add extra pineapple, if desired.

Recipe and photograph provided courtesy of Washington State Beef Commission - used with permission.