Pulled Pork Sandwiches

Ingredients:
2 jars (16 ounces each) picante Sauce
1 can (about 16 ounces) jellied cranberry sauce, cut up
1 cup packed brown sugar
1/3 cup prepared mustard
1 teaspoon freshly grated or ground nutmeg
1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks
24 white rolls with sesame seeds
Shredded lettuce
Prepared coleslaw

Directions:
Stir the picante sauce, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes.

Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender.

Remove the pork from the sauce and cool slightly.

Shred the pork, using two forks.

Return the pork to the sauce and heat through.

Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.