Pulled Pork Sandwiches

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

1. Stir the Picante sauce, cranberry sauce, brown sugar 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 coleslaw.

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

Taken from www.food.com/recipe/pulled-pork-sandwiches-495813 (may not work)