1 tbsp. vegetable oil
3-1/2 - 4 lb. boneless pork shoulder roast, netted or tied
1 can (10-1/2 oz.) Campbell's® Condensed French Onion Soup
1 cup catsup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 sandwich or hamburger rolls, split
Heat oil in a 10" skillet over medium-high heat. Add roast and cook until it's well browned on all sides. Stir soup, catsup, vinegar and brown sugar in a 5-qt. slow cooker. Add roast, turn to coat with soup mixture. Cover and cook on Low 8 - 10 hours* (High 4 - 4-1/2 hours) or until meat is fork-tender. Remove roast from cooker to a cutting board and let it stand 10 minutes. Using 2 forks, shred pork. Return shredded pork to cooker. Divide pork and sauce mixture among rolls. Makes 12 servings.
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