Prep the Slow Cooker: Trim any excessively large pieces of fat from the outside of the pork shoulder. Place the pork directly into the basin of your slow cooker.

Mix the Marinade: Open the can of pineapple chunks and drain the juice into a medium mixing bowl. Set the pineapple chunks aside for later. To the pineapple juice, add the soy sauce, brown sugar, minced garlic, grated ginger, and apple cider vinegar. Whisk until the sugar is mostly dissolved.

Cook: Pour the liquid mixture evenly over the pork shoulder. Cover the slow cooker with the lid. Cook on LOW for 8 hours (or HIGH for 4-5 hours) until the pork is extremely tender.

Shred: Carefully transfer the cooked pork to a large cutting board. Using two forks, shred the meat completely, discarding any large pieces of fat.

Thicken Sauce (Optional): If you prefer a thick glaze, pour the juices from the slow cooker into a saucepan over medium-high heat. Whisk the cornstarch and cold water together to make a slurry, then stir it into the boiling juices. Simmer for 3 minutes until thickened.

Combine and Serve: Return the shredded pork and the reserved pineapple chunks to the slow cooker (or toss with the thickened glaze). Stir well to coat the meat. Serve hot over rice or on slider buns!