Meal-mail

Monday, June 26, 2006

Dear Jerry,

Serve it tonight? You'll serve it often! Effortless, and a family favorite!

Slow-Cooked Pulled Pork Sandwiches
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: About 9 hr. - Stand Time: 10 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

1 tbsp. vegetable oil

3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied

1 can (10 1/2 oz.) Campbell's® Condensed French Onion Soup

1 cup ketchup

1/4 cup cider vinegar

3 tbsp. packed brown sugar

12 sandwich rolls, split

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until it’s well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.
3. Cover and cook on LOW 8 to 10 hours* or until the meat is fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.
5. Divide the pork and sauce mixture among the rolls.

TIP: *Or on HIGH 4 to 5 hr.

Pork "butt" is pork shoulder roast. If you don't find butt roast in the meat case, substitute pork blade steak (remove the bones).

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Go as a meat pie, come back as a sandwich. -Malaysian proverb

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701