3 1/2- to 4-pound boneless pork shoulder roast,
1 can (10 1/2 ounces) French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls or hamburger rolls, split
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.
*Or on HIGH for 4 to 5 hours.