Campbell's® Slow-Cooked Pulled Pork Sandwiches

68 Reviews

Prep: 15 min
Cook: 8 hr 10 min
Ready In: 8 hr 25 min

“These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder roast, netted or tied
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split

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Metric US

Original recipe yields 12 servings

Directions

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.
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 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 and sauce mixture among the rolls.

Nutrition

Amount Per Serving (12 total)

Calories
344 cal
17%

Fat
16.1 g
25%

Carbs
31.2 g
10%

Based on a 2,000 calorie diet

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Reviews (68)

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Lins444

Dec. 23, 2008

"I really liked this recipe, only I changed a couple of things. I had my pork in the slow cooker on high for about 5 hours. The pork was easy to pull with 2 forks. I tasted the sauce, and it was good, ..." See moreonly I found it was a little on the sweet side. I added a little bbq sauce to it at the end, and it was perfect! Served on Kaiser buns - yummy! Oh and I omitted the oil, it wasn't needed."

ERELAND

Mar. 16, 2009

"Delicious. The only suggestion I'd make is to make it the day before. Since the cooking sauce is rather thin, I'd take the meat out, shred it, and with just a bit of the sauce, refrigerate it overnigh..." See moret. Then the next day, skim the fat off for a healthier meal. I served mine on buns with, if desired, a bit of KC Masterpiece barbeque sauce. For a great meal, serve with this site's Sweet Restaurant Slaw. The combination can't be beat!"

HOLLYHOLLY

Oct. 16, 2009

"I used a 4 1/2 lb. boston butt pork roast and cooked on low for 8 hrs. and it shredded so easily and tasted good but a bit too sweet. I skipped the step of browning it first and don't think it made an..." See morey difference. But this isn't a BBQ Pork sandwich which is what I was going for. So after shredding the roast I poured the liquid out of my crockpot and put the shredded pork in with a bottle of BBQ sauce, stirred, and cooked till warmed through. MM MM MM good. My husband was so impressed. This tasted just as good as anything we could get at a BBQ restaurant. And it reheats easily and tastes just as good the next day. As for this recipe, it makes a good pork sandwich but I prefer something a little zestier. And I would reduce the brown sugar to 2 Tbs. since the sweetness was too much. I would highly recommend this recipe."

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