1tbspoiloptional if you're browning the meat first
2.5poundsboneless pork shoulder roast
1large onionroughly chopped
black pepperto taste
If you're browning the meat first: Heat the oil in a large, deep skillet. Add the pork and brown on all sides.
Mix the sauce: Add the onion, pineapple juice, BBQ sauce, garlic, salt, ground paprika and black pepper to a 5-6 quart slow cooker.
Cook: Place the pork in the slow cooker with the sauce. Spoon some sauce from the bottom and pour it all over the meat. Close the lid and cook on low for 8 hours.
Shred: Once the cooking time is up, remove the pork from the crock. Do not discard the cooking liquid! Shred the pork with two forks on a large chopping board and add it back to the crock with the liquid.
If it's too thin: Give the pork some time to soak up the juices. If it's way too liquid-y, cook it with the lid off for a little while until it's thickened to your liking.
This is not overwhelmingly pineapple-y, because some members of my family are iffy about fruit in their meat... 😉 Feel free to add a can of crushed pineapple to the sauce if that's no issue at your house!