Description
A recipe for Slow-Cooker Pulled Pork Sandwiches

Ingredients

• 1 tablespoon vegetable oil
  
• 3 1/2 to 4 pounds boneless pork shoulder, netted or tied
  
• 1 can (10 1/2 ounces) Campbell's French Onion Soup
  
• 1 cup ketchup
  
• 1/4 cup cider vinegar
  
• 3 tablespoons packed brown sugar
  
• 12 Pepperidge Farm Classic Sandwich Buns with Sesame Seeds, split

Preparation
Prep: 15 minutes Cook: 8 to 10 hours Stand: 10 minutes

1. Heat oil in 10-inch skillet over medium-high heat. Add roast and cook until well browned on all sides.

2. Stir soup, ketchup, vinegar and brown sugar in 5-quart slow cooker. Add roast and turn to coat.

3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours) or until meat is fork-tender.

4. Remove roast from cooker to cutting board and let stand 10 minutes. Using 2 forks, shred pork. Return shredded pork to cooker.

5. Divide pork and sauce mixture among rolls.

Nutrition
no information available

Serves
Makes: 12 sandwiches

Variations
no information available