Tbsp. vegetable oil
boneless pork shoulder roast (3½ - 4 lb) netted or tied
can (10½ oz) campbell's condensed french onion soup
cup cider vinegar
tbsp. packed brown sugar
round sandwich rolls or hamburger rolls, split
Heat oil in 10" skillet over medium-high heat. Add pork and cook until well browned on all siddes. Stir soup, ketchup, vinegar and brown sugar in 5-qt. slow cooker. Add pork and turn to coat. Cover and cook on low for 8-9 hrs. (or on high 4-5 hrs) or until pork is fork-tender. Remove pork from cooker to cutting board and let stand 10 mins. Using 2 forks, shred pork. Return pork to cooker. Divide pork and sauce mixture among rolls.