Blazin' Pork BBQ with Pineapple

• 4-1/2 Tbsp. chili powder
• 3 each pork shoulder roasts (about 3-1/2 lb.) Safeway Buy 1 Get 3 Free thru 02/09
• 1-1/2 qt. BULL'S-EYE Original Barbecue Sauce
• 1-1/2 qt. canned crushed pineapple, drained
• 3/4 cup brown sugar, firmly packed
• 1 Tbsp. ground red pepper (cayenne)
• 24 each sandwich rolls, split

1. Sprinkle chili powder evenly over pork.
2. Place in full-size hotel pan (or half-size hotel pan for trial recipe); cover with foil.
3. Bake in 275F-standard oven for 3 hours (or in 250F-convection oven for 1-1/2 hours) or until pork is cooked through (160F).
4. Remove pork from pan; cool slightly.
5. Meanwhile, combine barbecue sauce, pineapple, brown sugar and red pepper in saucepan.
6. Shred meat.
7. Add to ingredients in large saucepan; cook over medium-low heat until heated through, stirring occasionally.
8. Fill each roll with about 1 cup of the meat mixture.

chili powder, pork shoulder roasts, barbecue sauce, pineapple, brown sugar, ground red pepper, sandwich rolls

Taken from www.kraftrecipes.com/recipes/blazin-pork-bbq-pineapple-97744.aspx (may not work)