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READY IN 8+ hrs

Campbell's® Slow-Cooked Pulled Pork Sandwiches

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Read Reviews (68)

"These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns." — Campbell's Kitchen

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Original recipe makes 12 servings Change Servings

1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder roast, netted or tied
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 cup ketchup

1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split

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Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 8 hrs 10 mins
READY IN 8 hrs 25 mins

Footnotes

*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.

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Reviews More Reviews

Most Helpful Positive Review

Dec 23, 2008

I really liked this recipe, only I changed a couple of things. I had my pork in the slow cooker on high for about 5 hours. The pork was easy to pull with 2 forks. I tasted the sauce, and it was good, only I found it was a little on the sweet side. I added a little bbq sauce to it at the end, and it was perfect! Served on Kaiser buns - yummy! Oh and I omitted the oil, it wasn't needed.

—Lins444

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Most Helpful Critical Review

Feb 08, 2012

This was OK, but not great. The flavor was kind of bland for my tastes. I think I'll spice it up a bit next time. Plus, using a shoulder roast left the final product pretty fatty. I might use a pork loin next time to cut down on the greasy slime. Definitely a work in progress.

—reneesutton

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75 Ratings

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Mar 16, 2009

Delicious. The only suggestion I'd make is to make it the day before. Since the cooking sauce is rather thin, I'd take the meat out, shred it, and with just a bit of the sauce, refrigerate it overnight. Then the next day, skim the fat off for a healthier meal. I served mine on buns with, if desired, a bit of KC Masterpiece barbeque sauce. For a great meal, serve with this site's Sweet Restaurant Slaw. The combination can't be beat!

—ERELAND

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Oct 16, 2009

I used a 4 1/2 lb. boston butt pork roast and cooked on low for 8 hrs. and it shredded so easily and tasted good but a bit too sweet. I skipped the step of browning it first and don't think it made any difference. But this isn't a BBQ Pork sandwich which is what I was going for. So after shredding the roast I poured the liquid out of my crockpot and put the shredded pork in with a bottle of BBQ sauce, stirred, and cooked till warmed through. MM MM MM good. My husband was so impressed. This tasted just as good as anything we could get at a BBQ restaurant. And it reheats easily and tastes just as good the next day. As for this recipe, it makes a good pork sandwich but I prefer something a little zestier. And I would reduce the brown sugar to 2 Tbs. since the sweetness was too much. I would highly recommend this recipe.

—HOLLYHOLLY

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Dec 09, 2009

This pulled pork recipe was awesome! I've been looking for a way to clean out my pantry and when I saw this, I realized I had all the ingredients on hand. But I added a little bit of liquid smoke to this to help it out and when I browned the pork I added oil with lots of salt and pepper for flavor. The sauce is a sweeter BBQ sauce, but I thought it was perfect - so good! The directions say to take the meat out and cut it but I couldn't even take it out without it falling apart on me! I cooked it for about 6-7 hours on high and wow it was amazing. And since I couldn't take the meat out of the crockpot, I just used a knife to shred the meat right in there instead of having to dirty another dish.

—Sandy

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Nov 30, 2008

Delicious! I added a few splashes of liquid smoke to it. It was done in about 6-7 hours on high. My husband loved it and asked to add it to our regular rotation. Thanks :)

—strawberrygashes23

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Feb 23, 2009

I made this for this year's superbowl party we hosted. Let's just say I didn't have any left overs- or even get to try it myself!! Everyone raved about it and said it's even better than Famous Dave's.

—I Cook 4 Picky Eaters

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Aug 18, 2010

Great recipe! I took out the meat after 8 hours and pulled the pork apart. Then put it back in the juices for another hour. This kept it very moist because the sause is very thin. I then drained most of the juice and added a half bottle of BBQ sause and a 1/4 cup of Franks Hot Sause. Best pulled pork i have ever made. Will be making this again very soon!

—trenokks

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Nutrition

Calories
344 kcal
17%

Carbohydrates
31.2 g
10%

Cholesterol
53 mg
18%

Fat
16.1 g
25%

Fiber
1.4 g
6%

Protein
17.9 g
36%

Sodium
684 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Campbell's(R) Slow-Cooked Pulled Pork Sandwiches

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 344
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 5.4g 27 %
Cholesterol 53mg 18 %
Sodium 684mg 27 %
** Potassium 335mg 9 %
Total Carbohydrates 31.2g 10 %
Dietary Fiber 1.4g 6 %
Protein 17.9g 36 %
** Sugars 8.7g
** Vitamin A 4 %
** Vitamin C 6 %
** Calcium 10 %
** Iron 23 %
** Thiamin 56 %
** Niacin 54 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.