Slow-Cooked Pulled Pork Recipe

I had a pulled pork recipe I used to make with pork chops and BBQ sauce, but this one is SO MUCH BETTER! I first made this recipe for a family in our church while their mom was away taking care of her mom (a big thanks to the Sanstrom family for being my guinea pigs). It was a pretty big hit, so we tried it for ourselves tonight. Our nostrils were tortured by the savory smells bellowing from the crockpot all day until FINALLY it was dinner time. To give you an idea of just how good the pork was, Robby, who is fickle about what he eats sometimes, ate FOUR HELPINGS WORTH of meat. Yes, it was that good! The meat is tender, juicy, and flavorful and the smell of it cooking is AMAZING. All you need is a little BBQ sauce on your sandwich for that extra zing. Thank you yet again Campbell's Kitchen!

Slow-Cooked Pulled Pork Recipe

Ingredients:
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
3 tablespoons Frank's Redhot (optional)
12 round sandwich rolls or hamburger rolls, split

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.

2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.

3. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.

4. 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 rolls.