Stir the pork and picante sauce in a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling, stirring occasionally.Divide the pork mixture evenly among the buns and top with the coleslaw.
3 cups shredded cooked pulled pork1 jar (16 ounces) Pace® Picante Sauce6 Pepperidge Farm® Sesame Topped Hamburger Buns1 cup deli or homemade coleslaw
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