2 jars (16 ounces each) Pace® Thick & Chunky Salsa
1 can (16 ounces) jellied cranberry sauce, cut up
1 cup packed brown sugar
1/3 cup prepared mustard
1 tsp. freshly grated or ground nutmeg
5 lb. boneless pork shoulder, cut into 2-inch chunks
24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
Shredded lettuce
Prepared coleslaw
Directions:
Mix salsa, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil. Cook over medium-high heat for 10 minutes. Add the pork and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is 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.
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