Rinse the meat and pat it dry. Trim the fat cap (the thick bit of fat on one side of the pork shoulder). Leave small bits of fat in tact as this is what gives the meat incredible flavor.

Combine seasonings in a small bow and rub all over the meat.

Place in the slow cooker (do not add liquid) and cook on high for 6-8 hours, or on low for 8-10 hours.

Remove meat and bone from the slow cooker and shred with two forks. Empty the slow cooker, reserving the liquid in another container if desired, and place desired amount of shredded meat back in. Stir in barbecue sauce and about 1/4 cup of crushed pineapple (optional). Cook on low for 30 minutes to an hour.

Toss cabbage and onions in a large bowl and set aside.

Combine oil, pineapple, salt, pepper and garlic powder in a small bowl and pour over cabbage mixture. Stir to coat and refrigerate at least 30 minutes before serving.

Heat small rolls or buns in the oven or microwave, and slice open. Top with barbecue pulled pork and pineapple coleslaw.

Serve immediately.