1 Can sliced Pineapples (reserve the juice for the meat)
1/2 cup Soy Sauce
2 1/2 lb Pork shoulder or Pork butt
Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.
Heat a nonstick skillet over medium high heat. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill.
Arrange the meat and pineapple on each sandwich bun with sautéed cabbage mix and drizzle with BBQ sauce of your choice.