Slow-Cooked Pulled Pork Sandwiches Recipe

What You'll Need

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
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round Pepperidge Farm® Soft White Hamburger Buns, split

How to Make It

  • 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 buns.

Recipe Nutritional Information

Made With

Campbell’s® Condensed French Onion Soup

calories

372

totalfat

9.2g

saturatedfat

2.4g

cholesterol

90mg

sodium

588mg

totalcarbohydrate

32.8g

dietaryfiber

1.2g

protein

39.6g

vitamina

2%DV

vitaminc

2%DV

calcium

6%DV

iron

10%DV

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.