1 Tbsp Vegetable Oil
1 Boneless Pork Shoulder Roast About 3-4 Lbs
1 Can (10 1/2 Oz) Campbell Condensed French Onion Soup
1 C Ketchup
1/4 Cider Vinegar
3 Tbsp Packed Brown Sugar
Heat the oil in a skillet, add the pork and cook until well browned on all sides.
Stir the soup, ketchup, vinegar, and brown sugar into the crock pot. Add the pork and turn to fully coat.
Cover and cook on low for about 8-9 hours, on high for about 4-5 hours, or until pork is fork tender.
Remove the pork from crock pot. let stand for about 10-15 minutes. Now shred the pork and return to crock pot.
Mix the pork around in the sauce.