Ingredients:

BBQ Beef:

• 3 cans of Wertz’s  home grown canned beef
• 1 cup water
• 1 tablespoon and 1-1/2 teaspoons white vinegar
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon dry mustard
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups ketchup
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic (minced)

Coleslaw:

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup Miracle Whip
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Preparation:

For the BBQ Beef

• Place Wertz’s home grown beef into a medium pan and heat until fat is melted and the mixture is boiling.
• In a medium bowl, mix the vinegar, brown sugar, dry mustard, Worcestershire sauce, ketchup, honey, salt, pepper, cayenne, crushed red pepper and garlic.
• Stir into the shredded beef so that the meat is thoroughly coated.
• Cover, and continue to cook beef on LOW for an additional 1-2 hours. Add the reserved broth only if necessary to maintain moisture.
• Serve on mini buns, such as King’s Hawaiian rolls and top with coleslaw.

For the Slaw

• Combine the coleslaw mix and onion in a large bowl.
• Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.