2 jars (16 ounces each ) Pace® Picante Sauce1 can (about 16 ounces) jellied cranberry sauce, cut up1 cup packed brown sugar0.333 cup yellow mustard1 teaspoon freshly grated or ground nutmeg or ketchup, for serving5 pounds boneless pork shoulder, cut into 2-inch chunks24 Pepperidge Farm® Sesame Topped Hamburger Buns
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.