Slow-Cooked Pulled Pork Sandwiches

This dish might be one of my favorite things in the world. If I’m ranking my favorite things in the world, it goes something like this: mid-90’s hip-hop, reruns of “The Cosby Show”, this recipe, and then maybe Hardy Boys books.

It’s not hard, either, OK, people? Quit acting like pulled pork is a hard dish because it’s not. (At least, I’m assuming it’s not; I’ve never heard Amy complain about making this dish. This is what I am basing my assumption on.)

Also, dipping things in ranch may be kind of grade-schoolish, but I don’t care, y’all. DIP THESE SANDWICHES IN RANCH OR YOU’RE A CHUMP. (DW)

1 tablespoon olive oil
3 1/2-4 lbs boneless pork shoulder roast, tied
1 can (10 oz) Campbell's Cream of Mushroom Soup
1 oz package Lipton's Onion Soup Mix
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons packed brown sugar

Heat oil in 10-inch skillet over medium-high heat. Add pork and cook until well browned on all sides.

In a separate bowl, combine soup, onion soup mix, ketchup, apple cider vinegar, and brown sugar. Pour mixture into a 5-quart Crock-Pot. Add pork and turn to coat on all sides.

Cover and cook on low for 8 hours, or until pork is fork-tender. Remove pork from Crock-Pot and place on a cutting board. Using two forks, shred pork, and return to Crock-Pot. Serve on rolls. (AW)

This recipe was adapted from a Campbell's Pulled Pork Recipe