July 4, 2010

Slow-Cooked Pulled Pork Sandwiches


From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours 
Stand: 10 minutes
Serves: 12
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.

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 tablespoons packed brown sugar 
12 round sandwich rolls or hamburger rolls, split

Directions:


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

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