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