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Slice the onion and place it in the bottom of your slow cooker.
Remove the pork roast from it’s wrapper and remove any netting surrounding the meat (if any). Cut the pork roast into a few large chunks and place in a single layer in the slow cooker. If desired, trim fat from the pork roast before placing in the slow cooker.
Pour one cup of teriyaki sauce over the pork roast. Pour the juice from the can of pineapple into the slow cooker as well. Save the pineapple slices to top the sandwiches later. If using fresh ginger (I had some on hand so I added it just for fun), peel and grate it into the slow cooker.
Cover the slow cooker and turn on high heat for two hours then reduce to low heat for another 4 hours. If you do not have a programmable slow cooker or are not home to adjust the heat, set the slow cooker on low for 8 hours.
Carefully remove the lid after 6-8 hours and remove the pork chunks. They should fall apart and shred easily with a fork. Stir 3 Tbsp of flour into a half cup of water then whisk into the juices left in the slow cooker. Set the heat to high, put the lid on and let it simmer for 30 minutes. Stir once half way through.
The juices should have thickened after adding the flour and simmering. Return the shredded meat to the pot and stir into the teriyaki gravy. Serve 1 cup of meat and gravy over a toasted bun with a pineapple slice on top!