Name: BBQ Meat Sandwich
Ingredients: ½ c vinegar (white or cider); ½ c ketchup; 1 tsp brown sugar; 1 Tbsp Worcestershire sauce; 1 tsp chili powder; 2 cans small tomato sauce; 1½–2 lbs. roast (pork, beef, or deer)

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Slow-cooked, shredded meat on a bun is a dish with roots across the American heartland — part Southern barbecue tradition, part Midwestern practicality. Patty Hykes's version is notably flexible: pork, beef, or venison all work, which tells you something about a family comfortable with whatever the season or the hunt provided.

Ingredients

¼ c vinegar (white or cider)
¼ c ketchup
1 tsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp chili powder
1½ cans small tomato sauce
2½ lbs. roast (pork, beef, or deer)

Instructions

Cool meat then shred.
Mix all sauce ingredients, add to shredded meat.
Mix well and simmer or put in crock pot for 1 hour.
Serve on buns.

💡 Tip: Works with pork, beef, or venison — great way to use leftover roast.