Ingredients
2 jar Pace® Picante Sauce
1 can jellied cranberry sauce
1 c. packed brown sugar
c. prepared mustard
1 tsp. freshly grated or ground nutmeg
1 boneless pork shoulder (about 5 pounds)
24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
Lettuce
Coleslaw
Preparation
Step 1Stir 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.Step 2Remove 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.Nutritional Values per Serving using Pace Chunky Salsa: Vitamin A 3%DV, Vitamin C 1%DV, Calcium 10%DV, Iron 23%DV
