1pinchred pepper flakesor more if you like it spicy!
1tsponion powder
1/2teaspoonsaltto taste
1-2tbspcorn starch
1-2tbspwater
Instructions
Add pork roast to a 4-6 quart slow cooker. Pour water over and sprinkle with seasoning salt. Cook on low for 8-10 hours or high for 4-6 hours.
Just before pork roast is done (or make in advance and keep in the fridge), make the sauce. Add pineapple juice, brown sugar, garlic, Worcestershire sauce, ketchup, red pepper flakes, onion powder and salt to a large pot and bring to a boil over medium high heat.
Reduce heat to medium and simmer for 10-15 minutes, until slightly thickened. Combine equal parts water and corn starch and gradually add to the sauce, whisking constantly, until desired thickness is reached. Keep in mind it will thicken as it cools!
Drain juices from the slow cooker and shred pork. Pour sauce over pork and stir.
Notes
This makes a large batch but feel free to halve the sauce and use a smaller roast or tenderloin. We love pulled pork leftovers and use it on everything from baked potatoes to pizza!