Slow-Cooked Pulled Pork Sandwiches

By gmbeckett

These fabulous sandwiches feature pork shoulder that is slow-cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.

Ingredients

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

Details

Servings 12
Adapted from campbellskitchen.com

Preparation

Step 1

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.