Slow-Cooked Pulled Pork

By carvalhohm2

Ingredients

• 1 T. oil
• 3-1/2 to 4-lb. boneless pork shoulder roast, tied
• 10-1/2 oz. can French onion soup
• 1 c. catsup
• 1/4 c. cider vinegar
• 2 T. brown sugar, packed
• 24 slices Texas toast or 12 sandwich rolls, split

Preparation

Step 1

Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a large slow cooker and set aside.

Mix soup, catsup, vinegar and brown sugar; pour over roast. Cover and cook on low setting for 8 to 10 hours, until roast is fork-tender.

Remove roast to a platter; discard string and let stand for 10 minutes. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto bread slices or rolls.

Makes 12 sandwiches.