Pulled Pork Sandwiches

This stovetop-simmered pork recipe is a true taste-treat keeper, and one
you'll want to have handy for the coming summer months when company is
in town. Add slaw, and you'll never eat pulled pork any other way.

Pulled Pork Sandwiches
from Campbell's Kitchen

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

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

1. 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.

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.

Makes: 24 sandwiches.

Kitchen Clip Fold thinly sliced fresh spinach leaves into a
container of purchased deli coleslaw for a pop of color and added vitamins.
Received on Tue Apr 13 13:28:41 2010