Slow-Cooked Pulled Pork

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Ingredients

  • 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

Directions:

  1. Heat oil in a skillet over medium heat.
  2. Add roast and brown on all sides; remove to a large slow cooker and set aside.
  3. Mix soup, catsup, vinegar and brown sugar; pour over roast.
  4. Cover and cook on low setting for 8 to 10 hours, until roast is fork-tender.
  5. Remove roast to a platter; discard string and let stand for 10 minutes.
  6. Shred roast, using 2 forks; return to slow cooker and stir.
  7. Spoon meat and sauce onto bread slices or rolls. Makes 12 sandwiches.

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