Step 1

To a large bowl, add the teriyaki, brown sugar, pineapple juice, onion, and stir to combine. Reserve the pineapple rings in the ridge.

Step 2

To a 8-quart slow cooker, add the pork shoulder, and evenly drizzle the teriyaki mixture over the pork.

Step 3

Cover the slow cooker with the lid, and slow cook on low for 7 to 8 hours, or until pork is done.* (See Notes)

Step 4

Remove the pork, and using two forks, carefully pull the meat into shreds.

Step 5

Optionally, at this point, you can place the pork under the broiler briefly in order to get some crispy bits.

Step 6

Whether you’re broiling it or not, then discard half the liquid from the slow cooker, and place the shredded pork back in the slow cooker, and toss it around so it absorbs the remaining juice; set aside.

Step 7

To a dry skillet, add the reserved pineapple slices, and brown all of them on both sides, normally a couple minutes on each side is all it takes.

Step 8

Slice your buns, place the pulled pork inside, top with a browned pineapple slice, optional red cabbage, and serve. Extra pulled pork will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.