Slow-Cooked Pulled Pork

Photo: Gooseberry Patch

With great flavor, this tender and juicy pulled pork recipe couldn't be easier in your slow cooker. Spoon cooked meat over texas toast slices for a delicious open-faced sandwich.

Yield: Makes 12 sandwiches


  • 1 tablespoon oil
  • 1 3-1/2 to 4-lb. boneless pork shoulder roast, tied
  • 1 10 1/2 oz. can French onion soup
  • 1 cup catsup
  • 1/4 cup cider vinegar
  • 2 tablespoons brown sugar, packed
  • 24 slices Texas toast or 12 sandwich rolls, split


  1. Heat oil in a skillet over medium heat. Add roast and brown on all sides; remove to a large slow cooker and set aside. Mix soup, catsup, vinegar and brown sugar; pour over roast.
  2. 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.
  3. Shred roast, using 2 forks; return to slow cooker and stir. Spoon meat and sauce onto bread slices or rolls.
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