Slow-Cooked Pulled Pork

While I'm not a big fan of pulled pork I did find this to be delicious! It was so moist that we didn't even use any extra BBQ sauce on it. This was one easy dish to make too! To get the pork extra moist let it marinate overnight in its own juice after it has been cooked and shredded. There should be plenty of juice to pour over it from the slow cooker once it's done. We waited until the next day to eat this. I will definitely do that from now on whenever we make this. I found this recipe over at Campbell's Kitchen. This will be my pulled pork recipe from now on! It's also great to make in the summer since there's no oven to heat up and you can forget about it for several hours. Hope you enjoy !

1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup

1/2 cup packed brown sugar

1/4 cup cider vinegar

1 teaspoon garlic powder

1 boneless pork shoulder - 3 1/2 to 4 1/2 pounds (I used a bone in shoulder and it was great)

Stir in soup, brown sugar, vinegar and garlic powder in a 6 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. Spoon off any fat.

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 mixture among your rolls and serve with hot pepper sauce, if desired.

(When the pork was done and shredded I put this in a huge bowl and poured the juices over it and covered it with plastic wrap and let it sit in the fridge overnight. I warmed the meat up the next day and it was perfect).