Campbell’s® Slow-Cooked Pulled Pork Sandwiches
1 tablespoon vegetable oil
3 ½ pounds boneless pork shoulder roast
netted or tied
1 (10.5 ounce) can Campbell’s® Condensed French Onion Soup
1 cup ketchup
¼ cup cider vinegar
3 tablespoons packed brown sugar
12 roll (blank)s round sandwich rolls or hamburger rolls
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s 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 and sauce mixture among the rolls.
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