1. Place the pork chunks into the slow cooker base, spreading them out evenly.
2. In a medium bowl, mix the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and red pepper flakes if using. Whisk until the sugar dissolves.
3. Pour this sauce over the pork in the slow cooker, making sure every piece gets some love.
4. Add the pineapple chunks and sliced onion on top of the pork and sauce—no need to stir here, the slow cooker magic will happen.
5. Cover and cook on low for 7-8 hours or on high for 4-5 hours. You want the pork to be tender enough to shred with a fork easily.
6. Once done, remove the pork and pineapple chunks with a slotted spoon, transfer to a serving dish, and tent with foil to keep warm.
7. Mix the cornstarch and cold water to create a slurry. Pour the cooking liquid into a saucepan and bring to a gentle boil over medium heat.
8. Slowly whisk in the cornstarch slurry, stirring constantly until the sauce thickens, about 2-3 minutes.
9. Pour the thickened sauce over the pork and pineapple. Give it a gentle toss to coat everything evenly.
10. Serve immediately and enjoy the tender, flavorful pork that tastes like it’s been simmering all day—because it has!

One trick I picked up from my dad’s kitchen stories is not to rush the shredding. Let the pork cool just enough to handle and use two forks for shredding—it’s therapeutic and rewarding, like a mini kitchen meditation. Plus, the shredded pork soaks up that sauce like a dream, making every bite juicy and tender.