These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.

Recipe Summary

prep:
15 mins
cook:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.

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  • Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.

  • Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.

  • Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.

  • Divide the pork and sauce mixture among the rolls.

Tips

*Or on HIGH for 4 to 5 hours.

Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.

Nutrition Facts

344 calories; protein 17.9g 36% DV; carbohydrates 31.2g 10% DV; fat 16.1g 25% DV; cholesterol 53.1mg 18% DV; sodium 684.2mg 27% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2008
I really liked this recipe only I changed a couple of things. I had my pork in the slow cooker on high for about 5 hours. The pork was easy to pull with 2 forks. I tasted the sauce and it was good only I found it was a little on the sweet side. I added a little bbq sauce to it at the end and it was perfect! Served on Kaiser buns - yummy! Oh and I omitted the oil it wasn't needed. Read More
(71)

Most helpful critical review

Rating: 3 stars
02/08/2012
This was OK but not great. The flavor was kind of bland for my tastes. I think I'll spice it up a bit next time. Plus using a shoulder roast left the final product pretty fatty. I might use a pork loin next time to cut down on the greasy slime. Definitely a work in progress. Read More
(2)
100 Ratings
  • 5 star values: 71
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/23/2008
I really liked this recipe only I changed a couple of things. I had my pork in the slow cooker on high for about 5 hours. The pork was easy to pull with 2 forks. I tasted the sauce and it was good only I found it was a little on the sweet side. I added a little bbq sauce to it at the end and it was perfect! Served on Kaiser buns - yummy! Oh and I omitted the oil it wasn't needed. Read More
(71)
Rating: 5 stars
03/16/2009
Delicious. The only suggestion I'd make is to make it the day before. Since the cooking sauce is rather thin I'd take the meat out shred it and with just a bit of the sauce refrigerate it overnight. Then the next day skim the fat off for a healthier meal. I served mine on buns with if desired a bit of KC Masterpiece barbeque sauce. For a great meal serve with this site's Sweet Restaurant Slaw. The combination can't be beat! Read More
(56)
Rating: 5 stars
10/16/2009
I used a 4 1/2 lb. boston butt pork roast and cooked on low for 8 hrs. and it shredded so easily and tasted good but a bit too sweet. I skipped the step of browning it first and don't think it made any difference. But this isn't a BBQ Pork sandwich which is what I was going for. So after shredding the roast I poured the liquid out of my crockpot and put the shredded pork in with a bottle of BBQ sauce stirred and cooked till warmed through. MM MM MM good. My husband was so impressed. This tasted just as good as anything we could get at a BBQ restaurant. And it reheats easily and tastes just as good the next day. As for this recipe it makes a good pork sandwich but I prefer something a little zestier. And I would reduce the brown sugar to 2 Tbs. since the sweetness was too much. I would highly recommend this recipe. Read More
(32)
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Rating: 5 stars
12/09/2009
This pulled pork recipe was awesome! I've been looking for a way to clean out my pantry and when I saw this I realized I had all the ingredients on hand. But I added a little bit of liquid smoke to this to help it out and when I browned the pork I added oil with lots of salt and pepper for flavor. The sauce is a sweeter BBQ sauce but I thought it was perfect - so good! The directions say to take the meat out and cut it but I couldn't even take it out without it falling apart on me! I cooked it for about 6-7 hours on high and wow it was amazing. And since I couldn't take the meat out of the crockpot I just used a knife to shred the meat right in there instead of having to dirty another dish. Read More
(15)
Rating: 5 stars
02/23/2009
I made this for this year's superbowl party we hosted. Let's just say I didn't have any left overs- or even get to try it myself!! Everyone raved about it and said it's even better than Famous Dave's. Read More
(14)
Rating: 5 stars
11/30/2008
Delicious! I added a few splashes of liquid smoke to it. It was done in about 6-7 hours on high. My husband loved it and asked to add it to our regular rotation. Thanks:) Read More
(14)
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Rating: 5 stars
08/18/2010
Great recipe! I took out the meat after 8 hours and pulled the pork apart. Then put it back in the juices for another hour. This kept it very moist because the sause is very thin. I then drained most of the juice and added a half bottle of BBQ sause and a 1/4 cup of Franks Hot Sause. Best pulled pork i have ever made. Will be making this again very soon! Read More
(14)
Rating: 4 stars
11/11/2008
This recipe was great! Everyone at our party seemed to like it and a few asked for the recipe. Read More
(12)
Rating: 5 stars
04/13/2009
Best pulled pork ever.Easy and delicious.I added 2 cups of my favorite BBQ sauce to the other wet mix came out sensational.so easy to shred it just fell apart.Yummy!!! Read More
(10)
Rating: 3 stars
02/08/2012
This was OK but not great. The flavor was kind of bland for my tastes. I think I'll spice it up a bit next time. Plus using a shoulder roast left the final product pretty fatty. I might use a pork loin next time to cut down on the greasy slime. Definitely a work in progress. Read More
(2)