Slow-Cooked Pull Pork Sandwiches

• 1 tablespoon vegetable oil
• 3 12-4 lbs boneless pork shoulder (netted or tied, Boston butt)
• 1 (10 3/4 ounce) can Campbell's French onion soup
• 1 cup ketchup
• 3 tablespoons packed brown sugar
• 12 round sandwich buns, split

1. Heat oil in medium skillet over medium-high heat.
2. Add roast and cook until browned.
3. Place roast in 5-quart slowcooker.
4. Mix soup, ketchup, vinegar and brown sugar.
5. Pour over roast.
6. Cover and cook on low 8-10 hours (or on high 4-5 hours) or until roast is fork tender.
7. Remove roast from cooker and let stand 10 minutes.
8. Shred pork, using 2 forks.
9. Return pork to cooker.
10. Divide pork mixture and sauce among rolls.

vegetable oil, pork shoulder, campbells, ketchup, brown sugar, buns

Taken from www.food.com/recipe/slow-cooked-pull-pork-sandwiches-431365 (may not work)