Pulled Pork Sandwiches

By nurseliz

Ingredients

• 1 tablespoon vegetable oil
• 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
• 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
• 1 cup ketchup
• 1/4 cup cider vinegar
• 3 tablespoons packed brown sugar
• 12 round sandwich rolls or hamburger rolls, split

Preparation

Step 1

1 tablespoon vegetable oil

1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

1 cup ketchup

1/4 cup cider vinegar

3 tablespoons packed brown sugar

12 round sandwich rolls or hamburger rolls, split

* 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.
* Spoon the pork and sauce mixture on the rolls.

RECIPE TIPS

* *Or on HIGH for 4 to 5 hours.
* Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.