- 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
- 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.
- 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.