Loving this quick weeknight pulled pork in the crockpot - great for sandwiches, street tacos and more!

See the recipe here:


• 3 tablespoons brown sugar

• 4 teaspoons kosher salt

• 1 tablespoons paprika

• 2 teaspoons chili powder

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon ground mustard

• ½ teaspoon cayenne pepper

• ½ teaspoon ground cumin

• ½ teaspoon black pepper

• 4 pounds pork shoulder, excess fat trimmed and cut into 3-inch chunks

• 1 tablespoon canola oil

• 1 cup chicken stock

• 6 tablespoons apple cider vinegar, divided

• 1 (18-ounce) bottle favorite bbq sauce, we love Stubb's

• In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.

• Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.

• Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

• Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.

• Serve immediately with your favorite bbq sauce.