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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With great flavor, this tender and juicy pulled pork recipe couldn't be easier in your slow cooker. Spoon cooked meat over texas toast slices for a delicious open-faced sandwich. Ingredients:
1 tablespoon oil |
1 3-1/2 to 4-lb. boneless pork shoulder roast, tied |
1 10 1/2 oz. can french onion soup |
1 cup catsup |
1/4 cup cider vinegar |
2 tablespoons brown sugar, packed |
24 slices texas toast or 12 sandwich rolls, split |
Directions:
1. Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a large slow cooker and set aside. Mix soup, catsup, vinegar and brown sugar; pour over roast.
2. Cover and cook on low setting for 8 to 10 hours, until roast is fork-tender. Remove roast to a platter; discard string and let stand for 10 minutes.
3. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto bread slices or rolls.
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