This recipe is so easy and people flip over it. It uses pork shoulder, which feeds a crowd. If you aren't feeding a crowd, you can freeze it into portion size after it is cooked and defrost for an easy dinner. I cook this in the slow cooker for 3 - 4 hours. It falls apart and melts in your mouth. Serve it on sandwiches or in lettuce wraps with my Asian cole slaw. All make ahead, and your guests will ask you to make it again and again.
1 boneless pork shoulder, cut into big cubes, excess fat trimmed
2 6 oz can of pineapple juice
2 cof Teriaki sauce
1 Tbl sir racha (Chinese garlic hot sauce) optional
Combine all ingredients into slow cooker on high. Cook for 3 - 4 hours, until meat is easily shredded with fork. Shred meat and keep in slow cooker on warm until ready to serve.
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