Pulled Pork

http://messhalltobistro.blogspot.com/2011/02/made-from-scratch-tuesday-31.html

1 tablespoon vegetable oil

1 boneless pork shoulder roast (3 1/2 to 4 pounds), 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 or hamburger rolls, split

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.

RECIPE TIPS

•Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

•Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.


Recipe Source: Campbells Kitchen