Ingredients:
6 pounds fully cooked shredded beef (1 pound)
72 small Hawaiian or plain dinner rolls (12 rolls)

Sauce:
2-1/2 cups barbecue sauce (1/2 cup)
2-1/2 cups pineapple preserves (1/2 cup)
2/3 cup packed brown sugar (2 T)
1/2 cup Worcestershire sauce (1 T)

Coleslaw:
2/3 cup plain yogurt (2 T)
1/2 cup mayonnaise (1 T)
2 T cider vinegar (1 tsp)
1 teaspoon hot pepper sauce (Dash)
1/2 teaspoon salt (Some)
4 cups shredded carrots (1 cup)
1-1/2 cups canned pineapple, well drained, chopped (1/4 cup)
1-1/2 cups tomatoes, seeded, chopped (1/4 cup)
1/4 cup fresh parsley (some)

Instructions:

Sauce: Combine sauce ingredients in large saucepan; bring to a boil, stirring often.  Remove from heat.  Set aside. (Yield: 5-1/2 cups)

Coleslaw: Combine yogurt, mayonnaise, vinegar, pepper sauce and salt in large bowl.  Add carrots, pineapple, tomatoes and parsley; toss to combine. (Yield: 8 cups)

Per serving: Heat 4 oz shredded beef and ¼ cup sauce in sauté pan 3 to 4 minutes or until heated through.  Divide mixture evenly between 3 dinner roll bottoms.  Top evenly with 1/3 cup coleslaw.  Close sandwiches with rolls tops.

Serves 24 **Ingredient amounts for 1 pound (4 servings) of shredded beef in parenthesis