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Instructions |
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Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart
slow cooker. Add the pork and turn to coat.
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Cover and cook on LOW for 8 to 9 hours or until the pork is fork-
tender. Spoon off any fat.
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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.
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Divide the pork mixture among the rolls. Serve with the hot pepper
sauce, if desired.
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Originally Submitted
7/4/2010
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