Step 1

Rub pork shoulder all over with all purpose seasoning and place in slow cooker.

Step 2

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).

Step 3

SLOW COOKER: Cook on high for six (hours or low for ten (hours.

Step 4

INSTANT POT: Cook on manual (high pressure) 75 - 90 minutes (depending on the size of the roast), then natural pressure release 10 - 12 minutes.

Step 5

Shred in the pot and mix with the juice.

Step 6

Strain, serve (with pickled onions, of course), and ENJOY!