Provided by Campbell's Kitchen
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.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
This recipe has been added to the following public cookbooks:
Linda's rec ipes,
Slow Cooker,
PATS COOKBOOK,
Campbell's 4th of July Collection,
Father's Day Collection
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Jan
08/22/09 04:34 AM | slow cooker pulled porkwhere was this recipe last week when i needed it? i had a 4-1/2 lb
pork sirloin & browned it like you show, then i added an envelope
of onion soup along with a fresh onion, and a little chicken stock.
it came out great, then i made up a bbq sauce with ketchup, sweet
&sour sauce, etc. it turned out much better than i thought, but i am
keeping your recipe for future times. thanks. jmj |
| ★ ★ ★ ★ ☆ | Georgene
05/23/09 05:09 PM | What Happens To The Ties?I read and reread the cooking instructions and no where does it tell me when to remove the the ties on the ties up roast. Do I remove them before or after slow cooking? |
| ★ ★ ★ ☆ ☆ | Hi love muffins
04/28/09 09:11 PM | tinyIt says it serves 12. Can't you read? |
| ★ ★ ★ ★ ★ | svonthun
02/12/09 04:40 PM | Just Looking to B*tch?It says serves 12, but I think you knew that |
| ★ ☆ ☆ ☆ ☆ | EmilySMSO
06/15/08 09:20 PM | Serves 1? Explains the obesity epidemic, at least...Okay...you've got twelve rolls and enough pork to fill twelve rolls. Please explain how that serves one.
If nothing else, at least we know why Americans are so fat--we're all eating for twelve! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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