Serves: 12
Total Calories: 382
Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a slow cooker and set aside. Mix soup, catsup, vinegar and brown sugar; pour over roast. 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. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto rolls.
Tip: If soup or stew tastes bland, just drop in a bouillon cube or two to add savory flavor in a jiffy.
This Slow-Cooked Pulled Pork recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
