Ingredients
1 tablespoon 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 tablespoons packed brown sugar
12 round sandwich rolls, split
Preparation
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 7 to 8 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.
*I found this recipe on the Campbells website. I tried it a few weeks ago and it is EASY and DELICIOUS! Make sure you buy the good rolls--this can make or break the meal. We used potato rolls to put the pork in and it was very very tasty.
