Step 1

Roughly chop the onions and place them in the bottom of a slow cooker or Instant Pot.

Step 2

Put the pork shoulder on top of the onions.

Step 3

Pour the water and fresh pineapple juice over the pork.

Step 4

In a small bowl, whisk together the minced garlic, mustard, ketchup, cumin, paprika, salt, and apple cider vinegar.

Step 5

Pour the spice mixture over the pork.

Step 6

Cook in a slow cooker on low for 7 hours or on high for 5 hours. Cook in an Instant Pot on high pressure for 45 minutes and allow pressure to release naturally.

Step 7

With one hour of slow cooking time left or after pressure releases in Instant Pot, remove pork to a cutting board and use two forks to shred.

Step 8

Return the pork and add the diced pineapple to the slow cooker to finish cooking or to the Instant Pot to heat through.

Step 9

Enjoy!