Step 1

In a medium bowl whisk together tomato paste, pineapple juice, maple syrup, molasses, mustard, paprika, garlic powder, chili powder, onion powder, and salt.

Step 2

Trim the excess fat from the pork shoulder. Cut into four pieces.

Step 3

Transfer the pork to the slow cooker.

Step 4

Pour sauce over the pork, turning to coat the pieces.

Step 5

Cover and cook until pork is very tender and easy to separate with a fork, 5 to 7 hours on “High” or 8 to 10 hours on “Low” setting.

Step 6

Transfer pork to a plate and shred into smaller pieces. Cover with foil to keep warm.

Step 7

Skim and remove the excess fat from the surface of the sauce. The sauce can also be transferred to a fat separator or bowl to remove the grease.

Step 8

Add the defatted sauce to a large saucepan. Bring to a boil over medium-high heat.

Step 9

Cook the sauce, stirring occasionally, until thickened and reduced to about 1 ½ cups, 15 to 20 minutes.

Step 10

Season sauce with salt and pepper to taste.

Step 11

Transfer pork to the slow cooker and combine with 1 cup of sauce. Serve the remaining sauce on the side with the pulled pork.