Pulled Pork Sandwiches

1 tablespoon vegetable oil
1 boneless pork shoulder  roast (3 1/2 to 4 pounds), netted or tied
1 can (10 1/2 ounces) 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

• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until 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.
• Spoon the pork and sauce mixture on the rolls.
• *Or on HIGH for 4 to 5 hours.

Cranberry Pork Roast

1		boneless rolled pork loin roast (21/2 to 3 pounds)
1	can	jellied cranberry sauce (16 oz.)
1	tsp.	dry mustard
1/4	tsp.	ground cloves
1/2	c.	sugar
1/2	c.	cranberry juice
2	tbsp.	cornstarch
2	tbsp.	cold water
		salt to taste

Place pork roast in a slow cooker.  In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.  Pour over meat.  Cover and cook on low for 6-8 hours or until meat is tender.  Remove roast and keep warm.  Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.  Bring to a boil over medium-high heat.  Combine the cornstarch and cold water to make a paste; stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve with sliced pork.
Yield: 4-6 servings