- 1 can condensed tomato soup, preferably Campbell's
- 1/2 Cup packed brown sugar
- 1/4 Cup cider vinegar
- 1 Teaspoon garlic powder
- 4 Pounds boneless pork shoulder (1 roast)
- 2 packages white slider buns, preferably Pepperidge Farm
Place your slow-cooker on "Sauté" mode. Add the soup, brown sugar, vinegar, and garlic powder and stir.
Add the pork, making sure it's fully coated.
Secure the lid and cook on low for about 8 hours or until the pork is fork-tender.
Remove the pork from the cooker and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the slow-cooker.
Serve with warm slider buns.