1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup packed brown sugar0.25 cup cider vinegar1 teaspoon garlic powder4 pounds boneless pork shoulder (1 roast)2 packages (15 ounces each) Pepperidge Farm® White Slider Buns
Stir the soup, brown sugar, vinegar and garlic powder in a 6-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. Spoon off any fat.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.Divide the pork mixture among the rolls.