These fabulous sandwiches feature pork shoulder that is slow-cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.
cost per recipe: $25.72
The price is determined by the national average.
tablespoon vegetable oil
pounds boneless pork shoulder roast, netted or tied
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
cup cider vinegar
tablespoons packed brown sugar
round Pepperidge Farm® Soft White Hamburger Buns, 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 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.