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Cook over medium-high heat until reduced to about 2 cups, 16 to 18 minutes. Add pork and toss to combine. Serve with Texas toast and more barbecue sauce alongside.
Once the pork has finished cooking, remove to a cutting board to shred. If the pork has a bone, remove and discard it. Remove the liquid from the slow cooker, reserving 1/2 cup.
Add the pork and cook until 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 cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork.
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Slow Cooker BBQ Pulled Pork with Cabbage Slaw One of the best reasons to buy a slow cooker if you don't have one is this recipe. Get the recipe for Slow Cooker BBQ Pulled Pork with Cabbage Slaw .
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker.