I originally posted just the recipe when I first started this site, but since I made this for dinner last night I thought I’d add a few pictures to go along with it
- 1 Tbsp Vegetable oil
- 4-5 pound pork shoulder roast (pork shoulder or “butt” which is also from the shoulder region – unfortunate name)
- (1) 10 ½ oz can of Campbell’s condensed french onion soup
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 3 Tbsp brown sugar
- 12 sandwich rolls, some burger buns or plain ‘ol bread
Heat the oil in a 10 inch skillet over medium-high heat. Add the roast and cook until it’s well browned on all sides.
Stir the soup, ketchup, vinegar & brown sugar in a 5 quart slow cooker.
Add the roast and turn to coat in the soup mixture.
Cover & cook on low 8-10 hours (or high for 4-5). The pork will fall apart, or be easily pulled apart, when it’s done cooking.
Remove the roast from the cooker, place on a cutting board & let it stand for 10 minutes. Using 2 forks pull the pork apart. Return the pork to the cooker.
(I do this the lazy way and pull the pork apart while it’s still in the crock pot)
Alternate Cooking Option:
You can place all of the ingredients in a roasting pan and bake it in your oven on 300 for 6-8 hours.
My Husband’s Aunt makes this for us and it’s one of my favorites! Thank you Aunt Jeannie for another awesome recipe