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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Looking to feed a hungry crowd? These irresistible sandwiches feature a slowly braised pork in a sweet and spicy sauce...plus, everyone can serve themselves, so it's easy on you. Ingredients:
2 (16 ounce) jars pace picante sauce |
1 (16 ounce) can jellied cranberry sauce, cut up |
1 cup packed brown sugar |
1/3 cup prepared mustard |
1 teaspoon ground nutmeg |
5 lbs boneless pork shoulder, cut into 2-inch chunks |
24 pepperidge farms farmhouse premium white rolls, with sesame seeds |
shredded lettuce |
prepared coleslaw |
Directions:
1. 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.
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.
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