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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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I got this recipe on the back of an Onion soup can some years ago.. I have used it ever since Ingredients:
1 tablespoon vegetable oil |
1 (3 1/2-4 lb) boneless pork shoulder |
1 (10 1/2 ounce) can french onion soup |
1 cup ketchup |
1/4 cup cider vinegar |
3 tablespoons packed brown sugar |
12 round sandwich buns |
Directions:
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.
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.
5. Divide the pork and sauce mixture among the rolls.
6. *Or on HIGH for 4 to 5 hours.
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