Prep Time: 20 min.
Cook Time: 2 hr. 25 min.
Cook Time: 2 hr. 25 min.
Serves 24.
Ingredients:
1. 2 jars (16 ounces each) Pace® Picante Sauce
2. 1 can (about 16 ounces) jellied cranberry sauce, cut up
3. 1 cup packed brown sugar
4. 1/3 cup prepared mustard
5. 1 tsp. freshly grated or ground nutmeg
6. 1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks
7. 24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
8. Shredded lettuce
9. Prepared coleslaw
Method: 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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