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1
Put the pork ingredients into the slow cooker and cook about 6 hours until the pork is fork tender and easy to shred.
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2
Remove the pork from the slow cooker and shred. Add a few big spoonfuls of the cooking liquid, then mix in the additional BBQ sauce and sriracha.
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3
Mix the slaw ingredients in a separate bowl.
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4
Build the sandwich. First put a pineapple ring on the bottom half of the bun, then pile on the pulled pork and top with the slaw. Serve with the extra BBQ and sriracha sauces on the side.
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