Melanie's Hawaiian Pulled Pork

• 2 tsp vegetable oil
• 3 pound pork shoulder roast
• 2 cups pineapple juice
• 1 tsp freshly grated ginger
• 1 tsp paprika
• 3 cloves garlic, minced
• ¾ cup packed brown sugar
• ⅓ cup soy sauce (use less)
• ⅔ cup ketchup
• ¼ cup rice vinegar
• 1 Tbl sriracha
• salt and pepper, to taste

In a large skillet, heat oil over medium-high heat. Cut pork roast in half, rub sea salt on sides then sear on all sides until brown.

Place pork roast into the bowl of a slow cooker or an oven safe pot with a lid. If using an oven, preheat to 325ºF. If using a slow cooker, set on low heat.

In a medium bowl, whisk together remaining ingredients until well blended. Pour the sauce over the pork.

Cook the pork for 6 to 8 hours or until the roast shreds easily with a fork. (If liquid does not entirely cover the meat, then turn during cooking)

Set pork aside and pour the sauce into a medium sauce pan and simmer over medium heat until sauce thickens and reduces by half. Remember the sauce will get saltier the more it is reduced. While the sauce is reducing, shred the meat with two forks or by hand.

Toss with reduced sauce and serve on rice, or as a filling for tacos or burritos.