Take your pork shoulder roast and trim any excess fat. You want the fat content to render down nicely during cooking but not overwhelm the dish. Pat it dry with paper towels. This little step helps achieve that delicious crust when the edges caramelize.

In a medium-sized bowl, combine the pineapple chunks (make sure to keep the juice), soy sauce, brown sugar, honey, rice vinegar, garlic, red pepper flakes, ginger, and pepper. Whisk it all together until the sugar dissolves. I love the moment when those flavors marry in the bowl.

In your slow cooker, place the sliced onion at the bottom. This forms a lovely base that flavors the meat and catches all that juicy goodness. Next, put the pork shoulder on top of the onions. Then pour the pineapple mixture over the pork, ensuring everything is well covered.

Cover your slow cooker and set it on low for 8 hours or high for about 4 hours. Let the magic happen! I recommend the low setting for the most tender outcome. Your home will soon smell fantastically inviting.

Once the time is up, carefully remove the pork shoulder using tongs. Shred it using two forks while still warm. You could really get in there, and it just falls apart. Return the shredded pork to the slow cooker and mix it with the juices.