Cooking Directions

• Stir the picante sauce, cranberry sauce, brown 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 shredded lettuce and coleslaw, if desired.

Ingredients

• 2 jars (16 ounces each ) Pace® Picante Sauce
• 1 can (about 16 ounces) jellied cranberry sauce, cut up
• 1 cup packed brown sugar
• 0.333 cup yellow mustard
• 1 teaspoon freshly grated  or ground nutmeg or ketchup, for serving
• 5 pounds boneless pork shoulder, cut into 2-inch chunks
• 24 Pepperidge Farm® Sesame Topped Hamburger Buns