- 3 pounds pork shoulder, trimmed of excess fat
- 1 cup chicken broth
- 1 (18 ounce) bottle honey barbeque sauce
- 1 onion, chopped
- 1 cup chopped fresh pineapple
- Place pork shoulder and chicken broth in a slow cooker.
- Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.