Bake-Off® Contest 46, 2013
Omaha, Nebraska

Mole Style Pulled Pork Sandwiches

Shortcut ingredients help you create a bistro sandwich in less than 30 minutes!

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  • prep time 20 min
  • total time 25 min
  • ingredients 7
  • servings 6
 

Ingredients

2
cans Pillsbury™ refrigerated crusty French loaf
1 3/4
cups packed angel hair coleslaw mix (from 10 oz bag)
1/3
cup refrigerated blue cheese dressing
1
cup medium picante sauce
3/4
teaspoon smoked Spanish paprika
1/4
cup Jif® Chocolate Flavored Hazelnut Spread
1
package (12 oz) fully cooked sauceless hickory smoked and seasoned pulled pork

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Cut each loaf of dough into 3 pieces to make rolls. Place rolls seam sides down and 2 inches apart on cookie sheet. Cut 3 diagonal 1/4-inch-deep slashes on top of each roll.
  • 2 Bake 12 to 16 minutes or until golden brown. Remove to cooling rack. Cool 5 minutes.
  • 3 Meanwhile, in large bowl, mix coleslaw mix and dressing. Cover and refrigerate until serving.
  • 4 In 12-inch nonstick skillet, stir together picante sauce, paprika, hazelnut spread, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat 2 to 3 minutes or until mixture begins to bubble, stirring frequently. Meanwhile, heat pork in microwave as directed on package. Break up large pieces with fork. Add pork to skillet; reduce heat to low. Cook 5 to 7 minutes or until sauce is thickened, stirring frequently.
  • 5 Cut rolls in half horizontally. Fill each with warm pork mixture and coleslaw mixture.
  • 1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Cut each loaf of dough into 3 pieces to make rolls. Place rolls seam sides down and 2 inches apart on cookie sheet. Cut 3 diagonal 1/4-inch-deep slashes on top of each roll.
  • 2 Bake 12 to 16 minutes or until golden brown. Remove to cooling rack. Cool 5 minutes.
  • 3 Meanwhile, in large bowl, mix coleslaw mix and dressing. Cover and refrigerate until serving.
  • 4 In 12-inch nonstick skillet, stir together picante sauce, paprika, hazelnut spread, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat 2 to 3 minutes or until mixture begins to bubble, stirring frequently. Meanwhile, heat pork in microwave as directed on package. Break up large pieces with fork. Add pork to skillet; reduce heat to low. Cook 5 to 7 minutes or until sauce is thickened, stirring frequently.
  • 5 Cut rolls in half horizontally. Fill each with warm pork mixture and coleslaw mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
1420mg
1420%;
Total Carbohydrate
63g
63%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
4%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company