- 1 pork shoulder (3-4 pounds)
- 1 can chunk or crushed pineapple, drained
- 1/2 c tamari or coconut aminos
- 2 t garlic powder
- 1 T chili powder
- 2-3 fresh jalapenos, chopped
- salt to taste
- Spritz your crockpot with a little cooking oil.
- Place the pork shoulder in the crockpot.
- Pour the tamari over the meat.
- Season with the spices and jalapenos.
- Top with pineapple.
- Cook on LOW for 6-8 hours.
- Shred meat with a fork and serve!