1 tablespoon vegetable oil
3 1/2 to 4 pounds boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Condensed French Onion Soup
1 cup ketchup
1/4 cup vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns, split

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it is 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 slow 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.