Pulled Pork Sandwiches
1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied
1 can (10 1/2 oz.) Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich rolls, split
Heat the oil in a 10-inch skillet over medium-high heat. Add the roast 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 roast and turn to coat with the soup mixture.
Cover and cook on LOW 8 to 10 hours* or until the meat is fork-tender.
Remove the roast from the cooker to a cutting board and let it stand for 10
minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.
Divide the pork and sauce mixture among the rolls.
HUGS JANET
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