Ingredients:

  • 1/2 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 4 lb pork shoulder (bone-in)
  • 1 cup pineapple juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 1 medium yellow onion, sliced
  • 1 cup fresh pineapple, finely diced
  • 1/2 cup BBQ sauce (low sugar)
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 tbsp lime juice

Instructions:

  1. Pat the pork shoulder completely dry with paper towels to ensure the rub adheres.
  2. Combine brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
  3. Generously coat the meat on all sides, pressing the spices into the flesh until a thick crust forms.
  4. Place sliced onions at the bottom of the slow cooker to create a natural roasting rack.
  5. Set the rubbed pork on top of the onions.
  6. Whisk together pineapple juice, cider vinegar, and soy sauce; pour the liquid around the sides of the pork, avoiding the rub.
  7. Cover and cook on Low for 8 hours or until the internal temperature reaches 205°F (96°C).
  8. Transfer the pork to a tray and shred using two forks, discarding the bone and excess fat.
  9. In a small saucepan, simmer diced pineapple, BBQ sauce, honey, sriracha, and lime juice until thickened.
  10. Toss shredded pork in the glaze and finish under a broiler or on a hot grill until a mahogany-colored crust forms.