Campbell’s Slow-Cooked Pulled Pork Sandwiches

Campbell’s Slow Cooked Pulled Pork Sandwiches

Have you ever tried Campbell’s Slow-Cooked Pulled Pork Sandwiches? You will not be disappointed. This is a great way to use up your leftover pork roast and it can feed a lot of people. The recipe has been updated for today’s kitchens by the Campbell Soup Company and I am delighted to share this recipe with all of you because we know how busy life gets! Here is what you need: -1 (10 3/4 ounce) can Campbell’s® Condensed Cream of Chicken Soup -1 (10 3/4 ounce) can Campbell’s® Condensed French Onion Soup -2 cups water -3 tablespoons ketchup or barbecue sauce, optional* -2 teaspoons dry mustard powder

prep: 15 mins cook: 8 hrs 10 mins total: 8 hrs 25 mins Servings: 12 Yield: 12 servings


1 cup ketchup

3 ½ pounds boneless pork shoulder roast, netted or tied

1 tablespoon vegetable oil

¼ cup cider vinegar

3 tablespoons packed brown sugar

1 (10.5 ounce) can Campbell’s® Condensed French Onion Soup

12 roll (blank)s round sandwich rolls or hamburger rolls, split


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 Facts:

Per Serving: 344 calories; protein 17.9g; carbohydrates 31.2g; fat 16.1g; cholesterol 53.1mg; sodium 684.2mg.

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