Step 1

Pat meat dry and season all over with salt.

Step 2

Heat a large frying pan over medium heat, add oil. Brown pork on all sides, about 3 minutes per side. Transfer to slow cooker insert.

Step 3

Add carrots, onion, jalapeños and garlic to the pan. Cook stirring often until softened, about 3-5 minutes. Stir in spices and cook another minute. Scrape mixture into slow cooker.

Step 4

Add chicken broth, crushed tomatoes, pineapple juice and worcestershire sauce. Cook on low for 10 hours. Remove pork to a large bowl.

Step 5

Strain sauce into a large frying pan, reserve vegetables and add to pork. Skim off any fat from sauce. Boil liquid, stirring often, until reduced to a syrupy consistency, about 30-35 minutes. Stir in vinegar. Using 2 forks, discard bone and shred meat. Combine with sauce. Serve over rice or on buns.