• In a bowl mix together the soy sauce, chicken broth, pineapple juice, ketchup, coconut sugar, minced garlic, and ground ginger.
  ½ cup soy sauce, 1 ½ cups chicken broth, 1 cup pineapple juice, ¾ cup ketchup, ¼ cup coconut sugar, 2 tablespoon minced garlic, 2 teaspoon ground ginger
• Prepare the pork by trimming much of the fat and cutting it into large chunks. Season meat with salt and pepper. Spray the slow cooker with cooking spray and place the pork into the slow cooker. Pour sauce over pork and slow cook for 8 hours on low.
  3 lb boneless pork shoulder, Boston butt, or pork butt, salt and pepper
• Once the pork has cooked thoroughly and is 145F in the center as well as shreddable, move the pork to a large bowl and pull the meat using two forks. Continue to BBQ sauce instructions to make the sauce.

BBQ Sauce Instructions

• Take half of the remaining sauce and place it into a medium saucepan over medium-high heat. Combine arrowroot with 3 tablespoon of water and set aside.

  Once the sauce begins to boil, add in the arrowroot mixture. Continue to boil until the sauce has a barbecue sauce consistency.
  1 tablespoon arrowroot
• Add the BBQ sauce and chopped pineapple to the bowl. Toss to combine and serve.
  1 cup pineapple

Oven Instructions

• Follow all instructions for steps 1 through 2. Do not cut the meat into chunks, just trim it of excess fat. Place pork and sauce into an oven-safe cooking dish. 

  Roast at 300F for 6 hours or until pork has cooked thoroughly, is shreddable and is 145F in the center. Follow BBQ sauce instructions for sauce.

Instant Pot Instructions

• Follow all instructions for steps 1 through 2 regarding preparation until placed in the crock pot. Place seasoned pork into the Instant Pot with ½ of the sauce.

  Cook on manual high for 40 minutes and then do a natural release for 10 minutes.  Shred pork then follow BBQ sauce instructions for sauce. Add in the remaining sauce or serve it on the side.