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Prep Time: 20 Minutes Cook Time: 145 Minutes |
Ready In: 165 Minutes Servings: 24 |
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Pork braised to tenderness with flavorful Pace® chunky salsas, cranberry sauce, mustard and brown sugar makes irresistible sandwiches topped with cole slaw. Ingredients:
1 (16 ounce) jar pace® chunky salsa |
1 (16 ounce) jar pace® chipotle chunky salsa |
1 (16 ounce) can jellied cranberry sauce, cut up |
1 cup packed brown sugar |
1/3 cup prepared mustard |
1 teaspoon freshly grated or ground nutmeg |
1 (5 pound) boneless pork shoulder, cut into 2-inch chunks |
24 pepperidge farm® farmhouse™ sesame white rolls |
shredded lettuce |
prepared coleslaw |
Directions:
1. Mix salsas, cranberry sauce, sugar, mustard and nutmeg in large saucepot. Heat to a boil. Cook over low heat 10 min. Add pork and heat to a boil. Cover and cook over low heat for 2 hr. or until pork is tender.
2. Remove pork from sauce and cool slightly. Shred pork, using two forks. Return pork to sauce and heat through. Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.
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