Provided by Campbell's Kitchen
1. 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.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.
3. Cover and cook on LOW 8 to 10 hours* or until the meat is fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.
5. Divide the pork and sauce mixture among the rolls.
TIP: *Or on HIGH 4 to 5 hr.
This recipe has been added to the following public cookbooks:
Cliff Stuff,
SprinkleFeet's Fine Eats,
Recipes I want to try for Guinea pig Night,
Michele's cooking,
The Hawaiian Pork Cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | 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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