Pace Pulled Pork Sandwiches

• 2 (16 ounce) jars Pace Picante Sauce
• 1 (16 ounce) can jellied cranberry sauce, cut up
• 1 cup brown sugar, packed
• 13 cup prepared mustard
• 1 teaspoon freshly grated nutmeg or 1 teaspoon ground nutmeg
• 5 lbs boneless pork, cut into 2-inch cubes
• 24 pepperidge farm white rolls (with sesame seeds)
• shredded lettuce
• Coleslaw

1. Stir the picante sauce, cranberry sauce, sugar, mustard, and nutmeg in a 6-quart saucepot.
2. Heat to a boil over medium-high heat and cook for 10 minutes.
3. Add the pork to the saucepot and heat to a boil.
4. Reduce the heat to low.
5. Cover and cook for 2 hours or until the pork is fork-tender.
6. Remove the pork from the sauce and cool slightly.
7. Shred the pork using two forks.
8. Return the pork to the sauce and heat through.
9. Serve about 1/2 cup shredded pork in each roll.
10. Top with lettuce and colesalaw.

picante sauce, cranberry sauce, brown sugar, mustard, nutmeg, pork, white rolls, shredded lettuce

Taken from www.food.com/recipe/pace-pulled-pork-sandwiches-400734 (may not work)