Sponsor recipe courtesy of Pace Salsa

Pulled Pork Sandwiches

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  • Total: 2 hr 45 min
  • Prep: 20 min
  • Cook: 2 hr 25 min
  • Yield: 24 servings
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2 jars (16 ounces each) Pace® Picante Sauce

1 can (about 16 ounces) jellied cranberry sauce, cut up

1 cup packed brown sugar

1/3 cup prepared mustard

1 teaspoon freshly grated or ground nutmeg

1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks

24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds

Shredded lettuce

Prepared coleslaw


  1. Stir the picante sauce, cranberry sauce, 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.
  2. 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.