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Ingredients
- 2 jar(s) (16 ounces each) Pace® Picante Sauce
- 1 can(s) (16 ounces each) jellied cranberry sauce, cut up
- 1 cup(s) packed brown sugar
- 1/3 cup(s) prepared mustard
- 1 teaspoon(s) 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
- Lettuce
- Coleslaw
Directions
- 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.
- 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.
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