3 lbs pork shoulder roast (or whatever is on sale)
1 c finely diced onion
1 c teriyaki sauce, divided (if you can find low sodium, use it)
1/2 c unsweetend pineapple juice (I use the juice from the can of slices, and just save the slices)
3 T flour
Place the roast in the crock pot with onions. Pour over 1/2 c teriyaki sauce and pineapple juice. Cook on low for 7-8 hours. About 45 minutes before you are ready to eat, pull the roast out onto a plate. Mix the remaining 1/2 c sauce with the flour and whisk it into the crock pot. Cover and cook that on high for 30-40 minutes allowing the juices to thicken. Shred the meat and return to the crock pot to warm it through. Serve on buns, topped with pineapple slices.