• 12servings
  • 490minutes
  • 344calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 3 1/2 pounds boneless pork shoulder roast, netted or tied

  3. 1 (10 1/2 ounce) can 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. 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.

  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. Divide the pork and sauce mixture among the rolls.


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