These fabulous sandwiches feature pork shoulder that is slow-cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.
8 Hours & 10 Minutes
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 Pepperidge Farm® Soft White Hamburger Buns, split
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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 mixture among the buns.
Serving Suggestion:Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.