Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.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.Serving Suggestion: Serve with savory coleslaw with green & red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
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