Adapted from sixsistersstuff.com
(2-3 pound) pork shoulder butt roast
medium onion, diced
bottle teriyaki sauce (I prefer Kikkoman Teriyaki Baste and Glaze sauce)
(20 oz) can pineapple slices, undrained
Optional toppings: provolone cheese slices, jalapenos, red onion slices
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast. Sprinkle the onions over the top of the roast. Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking. Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.