Domestic Diaries: NFL/Crock-Pot is a Tailgater's Dream

Domestic Diaries: NFL/Crock-Pot is a Tailgater’s Dream

My husband is a RAGING Steelers fan.

He lives for the black and gold throughout the full football season.

And even with the Super Bowl days away, he still is a devout Steelers fan.

So… as his wife, I have done what I can to support his black and gold. One of which being bringing in black and gold throughout the football season. Since we watch all the games at home, I fell in love with Crock-Pot’s NFL Collection.

If you’ve got a team… they’ve got a Crock for you!

When I saw the Steelers one, I knew it had found the perfect home!

I decided to make Pulled Pork this week for the boys, which means… it’s time for the Crock-Pot to be out!

I love making Pulled Pork because they’re super easy and super delish! My Corck-Pot makes it’s easy, and I love and appreciate that!

I found this recipe from Campbell’s Kitchen… it’s perfect for ANYONE!

What you need:
1 tablespoon vegetable oil
1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split

Steps:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
3. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
4. 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.

Here are my photos…
Mix all the ketchup, vinegar, brown sugar and french onion soup together in the Crock-Pot