Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 tbsp. vegetable oil

  3. 3 1/2 to 4 pounds pork shoulder, tied

  4. 10 1/2 ounce can French onion soup

  5. 1 cup ketchup

  6. 1/4 cup cider vinegar

  7. 3 tbsp. brown sugar

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium high heat. Add pork to the skillet and brown well on all sides. Combine French onion soup, ketchup, vinegar and brown sugar in the crock pot and stir to blend. Add the pork to the crock pot, turning to coat. Cover and cook pork 8 to 10 hours on Low or 4 to 6 hours on High until pork is very tender. Transfer pork to a cutting board and let stand 10 minutes. Shred pork then return the meat to the crock pot until ready to serve.


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