1 T. oil
3-1/2 to 4-lb. boneless pork shoulder roast, tied
10-1/2 oz. can French onion soup
1 c. catsup
1/4 c. cider vinegar
2 T. brown sugar, packed
24 slices Texas toast or 12 sandwich rolls, split
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Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a large slow cooker and set aside. Mix soup, catsup, vinegar and brown sugar; pour over roast. Cover and cook on low setting for 8 to 10 hours, until roast is fork-tender. Remove roast to a platter; discard string and let stand for 10 minutes. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto bread slices or rolls. Makes 12 sandwiches.
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