Cooking Directions

• 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