Slow-Cooked Pulled Pork Sandwiches

Serve it tonight? You'll serve it often! Effortless, and a family favorite!

Slow-Cooked Pulled Pork Sandwiches
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: About 9 hr. - Stand Time: 10 min.

1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied
1 can (10 1/2 oz.) Campbell's(R) Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich rolls, split

Directions:
1. 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.
2. 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.
3. Cover and cook on LOW 8 to 10 hours* or until the meat is fork-tender.

4. 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.
5. Divide the pork and sauce mixture among the rolls.
TIP: *Or on HIGH 4 to 5 hr.

Kitchen Clip:
Pork "butt" is pork shoulder roast. If you don't find butt roast in the
meat case, substitute pork blade steak (remove the bones).
Received on Mon Jun 26 17:20:40 2006