Pulled Pork Sandwiches

Who knew the combination of picante and cranberry sauce could make one
of the best pulled pork sandwiches you ever tasted? Wow your family
tonight with this sure-fire hit--and don't forget the slaw!

Pulled Pork Sandwiches
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 2 hr. 25 min.

2 jars (16 ounces each ) Pace(R) Picante Sauce
1 can (about 16 ounces) jellied cranberry sauce, cut up
1 cup packed brown sugar
1/3 cup prepared mustard
1 tsp. freshly grated or ground nutmeg
1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks
24 Pepperidge Farm(R) Farmhouse Premium White Rolls with Sesame Seeds
Shredded lettuce
Prepared 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.
Serves 24.

Kitchen Clip:
This recipe can feed a small army, making it perfect for the big
football bowl games down the road. Freeze extras in heavy-duty
resealable plastic bags for easy, almost instant entertaining options.
Received on Wed Nov 18 14:29:05 2009