Love it or hate it Pork and Pineapple go together like peas and carrots, make sure you serve these in toasted brioche buns for extra sweetness
Place the pork shoulder, garlic, onion, chilli, pineapple juice, and soy sauce in a n oven proof pot. Cover and cook for 5-6 hours at 140c then Shred directly in the slow cooker with two forks.
Use tongs to transfer your pork to a baking sheet, letting the extra juice drip off back into your cooking pot, otherwise you'll make a right old mess. Arrange the meat in an even layer and bake for 15 minutes you want some bit of the meat to caramelise and catch a little, this gives an amazing texture. Strain your cooking liquor into a saucepan and on a high heat reduce by half until it becomes thick and sticky then remove the pork from the oven and gently mix through that beautiful sauce and chuck in your chopped coriander.
Heat a nonstick pan over medium high heat and cut your pineapple into rings and cut each ring in half. When your pan is hot, add the pineapple slices and "grill" them for a few minutes on each side to get a nice golden brown colour, or you could grill them for reals under the actual grill. Arrange the pork and pineapple on each sandwich bun and enjoy