• 2 tablespoons firmly packed brown sugar
• 1 tablespoon kosher salt
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 4 pounds boneless pork shoulder, cut in 6 pieces
• PAM® Original No-Stick Cooking Spray
• 1/4 cup Hunt’s® Tomato Paste
• 3/4 cup chicken broth
• 1/4 cup cider vinegar
• 2 tablespoons Gulden’s® Spicy Brown Mustard
• 1/2 cup Hunt’s® barbecue sauce
• 8 hamburger buns
• Vlasic® Pickles

STEP ONE

Stir together brown sugar, salt, chili powder, paprika, garlic powder and pepper in small bowl. Season pork shoulder all over with dry rub, reserve any leftover rub.

STEP TWO

Spray 6-quart electric multicooker pot with cooking spray. Select sauté function and place pork in pot in single layer. Cook 10 minutes, undisturbed until browned on one side. Whisk together tomato paste, broth, vinegar, mustard and any remaining spice rub in small bowl. Turn pork and pour broth mixture over.

STEP THREE

Turn off multicooker. Lock lid in place and close pressure release valve. Select high pressure cook function and set timer for 1 hour. When time is up, carefully open valve to quick release steam. Carefully remove lid. Shred pork with 2 forks. Remove pork with a slotted spoon and serve pulled pork on buns with BBQ sauce and pickles.