Drain the pineapple juice from the canned pineapple into a measuring cup. ( you should get about 1 cup of pineapple juice)

Add the garlic, soy sauce, Worcester sauce and BBQ sauce to the pineapple juice. Mix until combined.

Place the pork roast into your crockpot. Season all sides with salt and pepper.

Pour the pineapple juice mixture on top.

Slice about half the can of pineapple rings into chunks and add to the crockpot.

Cook on high for 3 hours and low for 4 hours.

(This is my preferred method for cooking roasts in a crockpot. You can easily do 8 hours on low though).

Once finished use two forks to pulled apart the pork. Remove the bone. Allow the pulled pork to sit in the juices for another 20 minutes before serving.

Serve on sliders or larger sandwich rolls. I top with a pineapple ring and some fresh cilantro.