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1 16 oz jar PACE chunky salsa ( I used 8oz of grocery chain brand)
1 16 oz jar PACE chipotle chunky salsa ( I used 8 oz chain brand then combined the leftover salsa and served it with corn chips)
1 16 can jellied cranberry sauce, cut into pieces ( I used 1/2 can grocery chain brand and tossed the remainder
1 cup packed brown sugar ( I used 1/3 cup
1/3 cup prepared mustard ( I used 3-4 Tablespoons of honey mustard
1 teaspoon freshly ground or grated nutmeg ( I omitted this)
5 pound cooked pork roast cut in to 2 inch chunks ( I used left over 2 pound shredded)
Mix salsas, cranberry sauce, sugar mustard in large pot. cook over low heat about 10 min until cranberry sauce melts. Add pork and heat to boil. Cover and cook over low heat for 2 hrs until pork is tender
Remove pork from sauce and cool slightly. shred pork. return to sauce and heat. Serve about 1/2 cup in each roll. Top with shredded lettuce and prepared coleslaw
1 16 oz jar PACE chunky salsa ( I used 8oz of grocery chain brand)
1 16 oz jar PACE chipotle chunky salsa ( I used 8 oz chain brand then combined the leftover salsa and served it with corn chips)
1 16 can jellied cranberry sauce, cut into pieces ( I used 1/2 can grocery chain brand and tossed the remainder
1 cup packed brown sugar ( I used 1/3 cup
1/3 cup prepared mustard ( I used 3-4 Tablespoons of honey mustard
1 teaspoon freshly ground or grated nutmeg ( I omitted this)
5 pound cooked pork roast cut in to 2 inch chunks ( I used left over 2 pound shredded)
Mix salsas, cranberry sauce, sugar mustard in large pot. cook over low heat about 10 min until cranberry sauce melts. Add pork and heat to boil. Cover and cook over low heat for 2 hrs until pork is tender
Remove pork from sauce and cool slightly. shred pork. return to sauce and heat. Serve about 1/2 cup in each roll. Top with shredded lettuce and prepared coleslaw
