Trim a majority of the fat from the pork shoulder and place it in the slow cooker.
In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger. Pour the mixture into the slow cooker, cover it and set it to LOW for 8 hours or HIGH for 5 hours.
Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
In a small bowl, whisk together the cornstarch with 3 tablespoons water.
Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
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