Slow-Cooked Pulled Pork Sandwiches from Campbell's Slow Cooker Recipes

Notes: YUM!! We really liked the recipe!

1 tbsp. vegetable oil
3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied (Boston Butt)
1 can (10 1/2 oz) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls, split

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in 5-quart slow cooker.

Mix soup, ketchup, vinegar and brown sugar. Pour over roast.

Cover and cook on low 8 to 10 hours* or until roast is fork-tender.

Remove roast from cooker and let stand 10 minutes. Shred pork, using 2 forks. Return pork to cooker. Divide pork mixture and sauce among rolls.

*Or on high 4 to 5 hours.