Tweaking things and making them work

Pulled Pork is a family favorite but I'm still looking for a family favorite recipe. Andy has two smokers... he's used both once... it's a lot of work that he's not super excited to try again. We have chunks of Stephanie in the freezer so I figured I'd try this recipe but tweak it for the crockpot. It's originally an Instant Pot Recipe - which we do not have. I read enough of the reviews to be able to adjust for the crockpot and I did! I even made coleslaw - not too creamy - I know how that goes over in my house if things are too creamy - they are a no go. Anyway... Prebrowned the meat - trimmed the fat, etc... this was a good recipe, even Nicholas took some for lunch the next day! He's 100% my left over kid... loves a good left over instead of making a sandwich for his lunch - works for me. I liked this recipe because you can add sauce if you want to on your own plate, Andy is not a sauce guy so he usually doesn't add any. I like sauce, the kids are a mix. It's nice to be able to customize it a bit. This... is a good one! For sure!!

BBQ Pulled Pork
3 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon 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
4 tablespoons apple cider vinegar
1 bottle favorite bbq sauce

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 in a pan; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
Add to crockpot.
Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Pour over meat in crockpot and cook on low for 8 hours.
Remove pork shoulder from the crockpot and shred the meat using two forks and season with salt and pepper, to taste, if needed.
Serve immediately with your favorite bbq sauce and cole slaw.