pound 3-1/2 to 4 boneless pork shoulder roast, netted or tied
1 can (10-1/2 oz.) French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tbsp packed brown sugar
12 round sandwich rolls, split
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Let's Make It
Heat the oil in a 10" skillet over medium-high heat. Add the roast and cook until it's well browned on all sides.
Stir the soup, ketchup, vinegar and brown sugar in a 5-qt. slow cooker. Add the roast and turn to coat with the soup mixture.
Cover and cook on LOW for 8 to 10 hours* or until the meat is fork-tender.
Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.
Divide the pork and sauce mixture among the rolls.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.