Campbell's Pulled Pork Sandwiches

SUBMITTED BY: Campbell's Kitchen

"Pork braised to tenderness with flavorful Pace® chunky salsas, cranberry sauce, mustard and brown sugar makes irresistible sandwiches topped with cole slaw."

PREP TIME	20 Min
COOK TIME	2 Hrs 25 Min
READY IN	2 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 24 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (1)

DIRECTIONS

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.

REVIEWS

Reviewed on Apr. 17, 2008 by Jacki

I only used a 2.5 lb. roast, so I didn't use as much salsa. I omitted the mustard and instead added BBQ sauce. Cranberries gave it a great kick. I also didn't serve this with coleslaw because I can't stand it. I made sweet potato chips in the oven-- delicious. Good meal!

0 users found this review helpful

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