Place the seasoned pork in a slow cooker (or a heavy Dutch oven). Drizzle 2 teaspoons liquid smoke over the meat. Add 1 cup water to the bottom of the cooker to prevent sticking and create steam. Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours, until pork is fork-tender and shreds easily. If using an oven, cover tightly and roast at 300°F (150°C) for 4–5 hours.

Shred pork

Transfer the pork to a large cutting board or bowl. Use two forks (or your hands with gloves) to shred the meat into bite-sized strands. Skim and discard excess fat from the cooking liquid; reserve about 1/2 cup of the cooking juices to moisten the shredded pork.

Sweet Pineapple Glaze

Reduce pineapple juice

Pour 1 cup pineapple juice into a small saucepan and bring to a gentle simmer over medium heat. Stir in the brown sugar and soy sauce. Simmer until sugar dissolves, about 2–3 minutes.

Thicken glaze

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. While whisking the simmering pineapple mixture, slowly whisk in the slurry and continue to simmer until thickened and glossy, about 1–2 minutes. Stir in 1 teaspoon rice vinegar to brighten the flavor. Remove from heat and let cool slightly.

Toss pork with glaze

Place shredded pork in a large bowl. Pour most of the warm pineapple glaze over the pork, reserving 2–3 tablespoons for brushing the toasted buns and pineapple rings. Toss to combine, adding up to 1/2 cup reserved cooking juices if the meat seems dry. Taste and adjust salt if needed.

Toppings & Sandwich Build

Toast buns

Heat a skillet or griddle over medium heat. Spread softened butter on cut sides of the buns. Toast buttered sides face-down until golden and crisp, about 1–2 minutes. Brush the toasted insides lightly with 1–2 teaspoons of the reserved pineapple glaze for extra flavor.

Caramelize or grill pineapple

In the same skillet over medium-high heat, place pineapple rings and cook 2–3 minutes per side until caramelized and lightly browned. Brush pineapple with remaining glaze during the last minute of cooking. Remove and keep warm.

Assemble slaw (if making fresh)

If you are using prepared coleslaw, season it with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then stir in sliced green onions and cilantro if desired. If you prefer a quick fresh slaw: toss 3 cups shredded cabbage/carrot mix with 3 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper, then add green onions and cilantro.

Build sandwiches

Place a generous portion (about 1/2 cup) of glazed shredded pork on the bottom half of each toasted bun. Top each with a caramelized pineapple ring, then a heaping scoop (about 1/2 cup) of slaw. Sprinkle with extra sliced green onions and cilantro if using. Close with the bun top and press gently.

Serve

Serve warm with extra glaze on the side for dipping. Leftover pork keeps well refrigerated for up to 4 days or freezes for up to 3 months.