Directions:
- Stir the Picante sauce, cranberry sauce, brown sugar 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.47 Kcal (1342 kJ) | ||
| Calories from fat | 54.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 9% | |
|---|---|---|---|
| Cholesterol | 113.51mg | 38% | |
| Sodium | 188.33mg | 8% | |
| Potassium | 749.35mg | 16% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 18.81g | 75% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 43.77g | 88% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.2mg | 12% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 144.74 Kcal (606 kJ) | ||
| Calories from fat | 24.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 9% | |
|---|---|---|---|
| Cholesterol | 51.27mg | 38% | |
| Sodium | 85.06mg | 8% | |
| Potassium | 338.45mg | 16% | |
| Total Carbs | 8.79g | 6% | |
| Sugars | 8.5g | 75% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 19.77g | 88% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1mg | 12% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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