1 tablespoon vegetable oil
1 boneless pork shoulder roast (3 1/2 - 4 lbs netted or tied)
1 can french onion soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 sandwich rolls
Heat oil in a 10-inch skillet over medium-high heat. Add pork and cook until well browned on all sides. Stir soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add pork and turn to coat. Cover and cook on low for 8-9 hours (or 4-5 hours on high) until pork is fork tender. Remove pork from cooker to cutting board and allow to stand for 10 minutes. Using 2 forks, shred pork. Return to cooker. Divide pork among rolls and serve.