1 1/2Tablespoonsfresh pineapple juice(just use any reserved from cutting the pineapple)
1/8teaspoonfreshly ground black pepper
Cook pork: Season and cook pork in oven, slow cooker or instant pot. Shred meat and add BBQ sauce, stirring to coat.
Make Slaw: Mix the slaw and dressing ingredients in two separate bowls. Pour dressing over slaw and stir well to combine. Refrigerate for at least an hour, or until ready to serve.
Assemble: Serve pulled pork on buns, topped with slaw, if desired.
My pulled pork recipe yields about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz per serving).Storing and Freezing Instructions: Store leftover pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.