Pork shoulder roast marinated in pineapple juice, soy sauce, and brown sugar.
In a small bowl, mix together juice from pineapples, soy sauce, and brown sugar.
Add pork shoulder and pineapples to a large bag or bowl, and pour marinade on top. Marinade 1 hour before cooking.
When ready to use, dump contents into a slow cooker and add 1/2 cup of water or chicken broth. Cook on low for 7 hours, then shred pork and toss it in the juices. Serve over rice, if desired.