Crock Pot Pulled Pork Sandwiches

Pork -2, Amy - 1.  I had written off cooking pork.   I tried 2 different recipes for a pork tenderloin and both were disappointments.  When I suggested to Steve that I make a pulled pork sandwich for Super Bowl Sunday dinner, he said sure, and I didn't even realize I volunteered to cook pork...the meat that had haunted me!  This was a great, simple recipe that was delicious!

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

1. 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.
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. (I cooked on high for 6 hours)
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. (I didn't have to do this.  Mine literally fell apart to the touch at 6 hours in the pot)
5. 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.