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Slow-Cooked Pulled Pork Sandwiches


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Member since 2007

Serves | Prep Time 15 | Cook Time

Ingredients

1 tbsp. vegetable oil
3 1/2- to 4-pound boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar


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.


Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker.


Add the pork and turn to coat.


Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.


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 and sauce mixture among the rolls.


*Or on HIGH for 4 to 5 hours.


Pairs Well With


Notes

A dash of local for every season
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