Slow-Cooked Pulled Pork Sandwiches

Campbell's Kitchen
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12 servings
preparation
15
minutes
cooking
480
minutes

Ingredients

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

Directions

  1. 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.  Divide the pork mixture among the rolls.
  5. Divide the pork and sauce mixture among the rolls.

 

*Or on HIGH for 4 to 5 hours.

 

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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