Ingredients

• 1 tablespoon vegetable oil
• 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 1 cup ketchup
• 1/4 cup cider vinegar
• 3 tablespoon packed brown sugar
• 12 round sandwich roll or hamburger rolls, split

Directions

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 rolls.

5. Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing.

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