Ingredients
- 1 tbsp vegetable oil
- 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
- 1 can (10 1/2 ounces) <a href="http://www.campbellskitchen.com/" target="blank">Campbell's® Condensed French Onion Soup</a>
- 1 cup ketchup
- 1/4 cup cider vinegar
- 3 tbsp packed brown sugar
- 12 round sandwich roll or hamburger rolls, split
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the rolls.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
