Slow-Cooked Pulled Pork Sandwiches
These fabulous sandwiches feature pork shoulder that is slow-cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.
Ingredients
1 tablespoon vegetable oil
4 pounds boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup ketchup
0.25 cup cider vinegar
3 tablespoons packed brown sugar
12 round Pepperidge Farm® Soft White Hamburger Buns, split
4 pounds boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup ketchup
0.25 cup cider vinegar
3 tablespoons packed brown sugar
12 round Pepperidge Farm® Soft White Hamburger Buns, split
Instructions
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 let stand for 10 minutes. While the pork is standing, skim the fat from the liquid in the cooker. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the buns.
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 let stand for 10 minutes. While the pork is standing, skim the fat from the liquid in the cooker. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the buns.
Slow-Cooked Pulled Pork Sandwiches
These fabulous sandwiches feature pork shoulder that is slow-cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.
Directions
Print
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 let stand for 10 minutes. While the pork is standing, skim the fat from the liquid in the cooker. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the buns.
Ingredients
1 tablespoon vegetable oil
4 pounds boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup ketchup
0.25 cup cider vinegar
3 tablespoons packed brown sugar
12 round Pepperidge Farm® Soft White Hamburger Buns, split
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