1 tablespoon vegetable oil3½ to 4 pounds boneless pork shoulder, netted or tied1 can (10½ ounces) French onion soup1 cup ketchup¼ cup cider vinegar3 tablespoons packed brown sugar12 sandwich buns with sesame seeds, split Heat oil in 10-inch skillet over medium-high heat. Add roast and cook until well browned on all sides.Stir soup, ketchup, vinegar and brown sugar in 5-quart slow cooker. Add roast and turn to coat.Cover and cook on low 8 to 10 hours (or on high 4 to 5 hours) or until meat is fork-tender.Remove roast from cooker to cutting board and let stand 10 minutes. Using 2 forks, shred pork. Return shredded pork to cooker.Divide pork and sauce mixture among rolls.Makes: 12 sandwiches.