Linda Holbrook's (from the Campbell's Soup website) Pulled Pork Slow Cooker Sandwiches

I am pleased to introduce a guest editor today. She made these for our Small Group, and they were DELISH! Thank you, Linda!! MM's note: for the first time EVER you will find no asterisks (denoting things I would change, substitute, or leave out of a recipe) today. The following is verbatim, and I am including her notes for success:

1 T. vegetable oil
1 boneless pork shoulder - 3-4 lbs. netted or tied (allow extra weight for bone-in)
1 can (10&1/2 oz.) Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 T. packed brown sugar
12 round sandwich rolls

1. Heat oil in 10" skillet over medium-high heat. Add the pork and cook until well-browned on all
    sides.
2. Stir the soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add the pork and turn to
    coat.
3. Cover and cook on LOW for 8-9 hours or until the pork is fork-tender. (Or on HIGH for 4-5 hours)
4. Remove the pork from the cooker to a cutting board, and let stand for 10 minutes. Using two forks,
    shred the pork. Return the pork to the cooker.
5. Spoon the pork and sauce mixture on the rolls.

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

LINDA'S NOTES:

I had a 4.73 lb. shoulder roast with a bone (therefore, not tied) and increased the sauce ingredients by about one-half (except I used two cans of soup for convenience). It made enough to fill the slow cooker but way too much liquid for sandwiches. So I siphoned off a lot of the liquid and used it for gravy for those who preferred to have open-faced sandwiches. I served 12 with this amount - each having one sandwich, although those who chose open-face probably had the equivalent of two meat servings. It was plenty for lunch, but I would increase the amount of meat for 12 if it were for dinner - probably 6 lbs. of meat and just double the recipe amounts for everything else.

Don't use a cutting board to shred the pork - the juice will run all over. Use a brownie or lasagna pan. Since this was for lunch, I slow-cooked on low from 9 p.m. to 9 a.m., then shredded.

Coleslaw is an excellent choice for a side dish with this meal.

"We are all travelers in the wilderness of this world, and the best we can find in our travels is an honest friend."

Have FUN today!

Love,

MM