Ingredients

The following ingredients have 4 Servings
  • one 4 - 6 pound pork shoulder
  • all purpose seasoning or seasoned salt
  • one bottle of barbecue sauce
  • one 15 ounce can of diced or crushed pineapples (undrained)
  • optional garnish: shaved or pickled red onions (check out my easy pickled onion recipe!)

Instruction

  • Rub pork shoulder all over with all purpose seasoning and place in slow cooker.
  • Dump can of pineapples (undrained) over pork, then pour bottle of barbecue sauce over pork (lift pork a little to let the sauce get underneath).
  • SLOW COOKER: Cook on high for six (6) hours or low for ten (10) hours.
  • INSTANT POT: Cook on manual (high pressure) 75 - 90 minutes (depending on the size of the roast), then natural pressure release 10 - 12 minutes.
  • Shred in the pot and mix with the juice.
  • Strain, serve (with pickled onions, of course), and ENJOY!