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Ingredients
- 5 lb pork shoulder roast
- 2 10.75 oz cans tomato soup
- 2 cups brown sugar
- 1 cup diced onion
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
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Instructions
- Place roast in slow cooker on HIGH until pork flakes off main roast with a fork, approx. 5–6 hours.
- Combine soup, brown sugar, onion, salt, and pepper in saucepan over medium heat. Bring to a boil and continue boiling for several minutes to thicken. Pour over shredded pork, stirring thoroughly. Serve on toasted buns.
Recipe Notes
Recipe courtesy of Sharon Halverson, New Lisbon, WI.
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