Time: 15 min preparation + 8 hour cooking
Serving Size: 12 servings
1 Tbs. vegetable oil
1 boneless pork shoulder roast (3 1/2 to 4 lb.), netted or tied
1 can (10 1/2 oz.) Condensed French Onion Soup
1 C. ketchup
1/4 C. cider vinegar
3 Tbs. 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 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 on HIGH for 4 to 5 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. Spoon the pork and sauce mixture on the rolls.