Ingredients:
leftover pork roast (I cooked mine using the Three Packets and a Roast recipe for pork roasts.)
barbecue sauce
salt and pepper to taste
hamburger buns
Directions:
Shred pork roast with two forks. (I usually do this the night before, after we're done eating, when the roast is still warm--it's easier to shred.) Put meat in pot over medium heat.
Make sure this is the barbecue sauce you're using. If it's not, don't follow my recipe until you go get some! Kidding. Kind of.
Dump some sauce on the meat, salt and pepper, then give it a taste to see if you think it needs more sauce.
Mix well and begin to heat it over medium heat. Stir occasionally.
Serve on hamburger buns (we always buy whole wheat, but any variety will work). I put them under the broiler to toast them a bit, first.
If you're watching your waistline, you can do what I do. I put mine on a sandwich thin instead of the big, carby, hamburger bun. I actually like this better because I love the meat the most, so the taste isn't overpowered by all the bread.
