Ingredients

• 3 lb. pork shoulder (or loin, cut into large chunks)
• 28 oz. baked beans (1 can, do not drain)
• 15 oz. tomatoes (1 can, do not drain)
• 15 oz. cannellini beans (rinsed and drained)
• 1 pkg. chili seasoning (could also use a combination of chili powder, cumin, cayenne pepper, garlic powder, paprika, and onion powder)
• 1 cup chicken stock (homemade or store-bought)
• 15 oz. chopped onion (about 2 scant cups)
• chopped onions (for topping)
• sour cream (for topping)
• shredded cheese (for topping)
• pickled jalapenos (for topping)

Instructions

1. Combine the pork, baked beans, canned tomatoes, cannellini beans, chili seasoning, chicken stock, and chopped onion to the inner pot of your slow cooker or instant pot. Stir well to combine.
2. If using an Instant Pot: cover and set to Manual, then natural pressure release for 65 minutes. When done, the pork should shred easily with a fork.
3. If using a slow cooker: cook, covered, on High for 3-4 hours or Low for 5-6 hours, until pork shreds easily with a fork.
4. Remove pork from cooker and shred with a fork. Return to cooker and mix well. Serve with the toppings on the side.