Pulled Pork Sandwiches

Pulled pork sandwiches are made all the better with our Harvest Vegetable Salsa and Roasted Corn & Black Bean Salsa.

Ingredients

  • 1 jar Robert Rothschild Farm Harvest Vegetable Salsa
  • 1 jar Robert Rothschild Farm Roasted Corn & Black Bean Salsa
  • 16 oz. Jellied cranberry sauce, cut up
  • 1 cup Brown sugar, packed
  • 1/3 cup Prepared mustard
  • 1 tsp. Nutmeg, freshly grated or ground
  • 1 Pork shoulder, boneless, 5 lbs., cut into 2 inch chunks
  • 24 Sesame white rolls
  • Lettuce, shredded
  • Coleslaw
  • Directions
    1. Mix Harvest Vegetable Salsa, Roasted Corn & Black Bean Salsa, cranberry sauce, sugar, mustard and nutmeg in a large saucepot. Heat to a boil. Cook over low heat for 10 minutes.
    2. Add pork and heat to a boil. Cover and cook over low heat for 2 hours or until pork is tender.
    3. Remove pork from sauce and cool slightly. Shred pork, using two forks.
    4. Return pork to sauce and heat through. Serve about 1/2 cup pork in each roll. Top with lettuce and coleslaw.

Products used in this recipe

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