Pulled Pork Sandwiches
Prep Time: 20 min.
Cook Time: 2 hr. 25 min.
2 jars (16 ounces each) Pace® Picante Sauce 1 can (about 16 ounces) jellied cranberry sauce, cut up 1 cup packed brown sugar 1/3 cup prepared mustard 1 teaspoon freshly grated or ground nutmeg 1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks 24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds Shredded lettuce Prepared coleslaw
1. Stir the picante sauce, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes. Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender.
2. Remove the pork from the sauce and cool slightly. Shred the pork, using two forks. Return the pork to the sauce and heat through. Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.
Makes: 24 sandwiches
that im gona try yummmmmmmmmmmm ;D
Cole slaw makes the sandwich!
That sounds yummy especially with the cole slaw.
thats how we make em! they are very good