A WEEK OF COOKING WITH SOUP - DAY 3

PULLED PORK SANDWICHES

1 tablespoon vegetable oil
3/ 1/2 to 4 pound boneless pork shoulder roast, netter or tied (I could only find a 2 pound-er but I still used full ingredients)
1 can (10 ounces) Campbell's Condensed French Onion Soup
1 cup of ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
Sandwich rolls or buns (I used just hamburger buns & put them in the oven for a bit to warm them up)

1. Heat 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 slow cooker (crock pot). Add the roast and turn to coat with the mixture.
3. Cover and cook on LOW for 8-10 hours or until meat is fork-tender.
4. Remove the roast from cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. return shredded pork to cooker.
5. Divide pork and sauce mixture among rolls or buns.



VERDICT: Super yummy. Very Flavorful. I did steps 1-3 in the morning and it cooked all day while I was at work. Perfectly tender and yummy. You have to eat it as soon as you put on buns though cause buns will get soggy.

Also made with this peas and fried potatoes (I cut up potatoes added salt & pepper & some of the juices from the slow cooker and fried them up).