I found this recipe on All Recipes.com and since it was a Crock Pot recipe, I thought it would be perfect. It was very easy and didn't require any out of the ordinary ingredients, which I always like! I did add some BBQ sauce and liquid smoke at the end per the recommendations of others on the site and it was great!
I wish I would have remembered to buy some nice kaiser rolls to have with these, but I forgot to grab them at the store. Luckily, I had some regular old boring sesame hamburger buns in the freezer.
I did cut the recipe below in half. The original serves 12. We had enough for 4 sandwiches and probably at least 4 more, which will be great for dinner this week. Here is the original.
1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder roast, netted or tied
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's 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. (I cooked on high for 6 hours)
- 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. (I didn't have to do this. Mine literally fell apart to the touch at 6 hours in the pot)
- Divide the pork and sauce mixture among the rolls.
I did try to remove a majority of the liquid the meat cooked in to cut down on the juicy/messiness. That is when I added about 3/4 cup of BBQ sauce and around 1 Tablespoon of liquid smoke. I let that heat up for another 15 minutes or so and then served.