Slow Cooked Pulled Pork Sandwiches

Prep: 15 minutes 

Cook: 8-10 hours 

Stand: 10 min

1 tbsp vegetable oil 

3 ½ to 4 pounds boneless pork shoulder roast, netted or tied 

1 can French Onion Soup 

1 cup ketchup

¼ cup cider vinegar

3 tbsp packed brown sugar

12 round sandwich rolls, split 

1.  Heat the oil in a skillet.  Add the roast and cook until it's well browned on all sides. 

2.  Stir in the soup, ketchup, vinegar and brown sugar into a slow cooker.  Add the roast and turn to coat with liquid mixture. 

3.  Cover and cook on low for 8-10 hours or until meat is fork-tender. 

4.  Remove the roast from the cooker to cutting board and let stand for 10 minutes.  Using 2 forks, shred the port.  Return to the cooker full of sauce. 

5.  Serve on the split rolls. 

** Elle's note:  

Yea, I'm always one to cut corners and minimize the number of skillets I have to hand wash, so I skipped that all together.  I just threw everything in the crock pot and said a little prayer.  

Turned out great and nobody died or got some funky pork poisoning.  Go me!!