Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied

  3. 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

  4. 1 cup ketchup

  5. 1/4 cup cider vinegar

  6. 3 tablespoons packed brown sugar

  7. 12 round sandwich rolls or hamburger rolls, split

Instructions Jump to Ingredients ↑

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

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

  3. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.

  4. 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.

  5. Spoon the pork and sauce mixture on the rolls.

  6. *Or on HIGH for 4 to 5 hours.

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


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