Prepare a large saucepan with a quick shot of cooking spray. Place over medium heat. Add the diced shallots and cook, stirring frequently, about 3 minutes until the shallots begin to soften. Add stock and bring to a boil. Once boiling, add the bulgar and reduce to a low simmer. Cover and cook for 15 minutes. Transfer the cooked bulgar to a bowl and chill for three hours.