Stir the soup, ketchup, vinegar and brown sugar in the Instant Pot®. Season the pork as desired. Add the pork to the Instant Pot® and turn to coat.Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 1 hour (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.Remove the pork from the Instant Pot® to a cutting board. Spoon off fat from liquid in pot. Using 2 forks, shred the pork. Return the pork to the Instant Pot®. Divide the pork mixture among the buns. Top with coleslaw, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 cup ketchup0.25 cup cider vinegar3 tablespoons packed brown sugar4 pounds boneless pork shoulder roast, trimmed and cut into several large pieces12 Pepperidge Farm® Soft White Hamburger Buns
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