Slow Cooked Pulled Pork

By barbsjustagirl

Ingredients

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

Details

Servings 12

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 8-10 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.