June 13, 2010

Slow cooked pork sliders

By Campbells Kitchen

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 packages (15 ounces each) Pepperidge Farm® Sliders
Hot pepper sauce (optional)

1. Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat.

2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat.

3. 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.

4. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired.

Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.

Makes: 12 servings (2 sliders each).

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