This is the perfect meal to make when you are having a large crowd over during the summer months. You don’t have to fire up the grill or the oven, and you can easily double or triple the ingredients list. The longer it sits, the more tender the meat becomes making it ideal for those gatherings that last all day long. Check out what they are saying about this recipe over at Mom & Wife:
“I had never made pulled pork before but this looked so darned good I had to give it a try and Oh My! It was amazing!! This is a new family favorite for sure…”
You can serve this on a bun, over mashed potatoes, or just on a piece of bread of that’s what you have in the house. It’s quick, easy, and reasonably priced. It’s a win-win in my book!
Ingredients
1 Tbsp Mazola Vegetable oil
4-5 pound pork shoulder roast (pork shoulder or “butt” which is also from the shoulder region – unfortunate name)
(1) 10 ½ oz can of Campbell’s condensed french onion soup
1 cup Heinz ketchup
¼ cup apple cider vinegar
3 Tbsp Domino brown sugar
12 sandwich rolls, some burger buns or plain ‘ol bread
Instructions
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.
Stir the soup, ketchup, vinegar & brown sugar in a 5 quart slow cooker.
Add the roast and turn to coat in the soup mixture.
Cover & cook on low 8-10 hours (or high for 4-5). The pork will fall apart, or be easily pulled apart, when it’s done cooking.
Remove the roast from the cooker, place on a cutting board & let it stand for 10 minutes. Using 2 forks pull the pork apart. Return the pork to the cooker.
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Quick Tip: Cook in roasting pan on 300 for 6-8 hours.
Thanks again to Mom & Wife for this hearty and simple recipe.