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Mole Style Pulled Pork Sandwiches

(1)
  0 reviews
  • 20 min prep time
  • 25 min total time
  • 7 ingredients
  • 6 servings
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Shortcut ingredients help you create a bistro sandwich in less than 30 minutes!

Bake-Off® Contest 46, 2013
Deborah Biggs
Omaha, Nebraska

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
7g
34%
Trans Fat
0g
0%
Cholesterol
40mg
13%
Sodium
1420mg
59%
Total Carbohydrate
63g
21%
Dietary Fiber
1g
6%
Sugars
2g
2%
Protein
19g
19%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
25%
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 Choice
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
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