Layer slow cooker pulled pork, pickled pineapple, pickled onions, and a few slices of avocado on rolls. Slather generously with sriracha mayo and a few sprigs of cilantro. Devour immediately.
for the Slow Cooker Pulled Pork
Trim pork shoulder of all excess fat. Combine chili powder, ancho chili powder, cumin, oregano, salt, and pepper in a small bowl. Evenly coat pork shoulder with spice rub. Place pork shoulder, garlic, onion, and apple juice in slow cooker. Cook on low for approximately 8 hours (or high for 4 to 5 hours), until fork tender.
Shred pork with two forks, discarding bones and any chunks of fat. Continue to let cook for about 30 more minutes to absorb juices. Discard garlic cloves and onion before serving pork.
For a crispy carnitas-like texture (completely optional), place pulled pork in an even layer on a baking sheet and put in oven under broiler until it gets a bit golden brown and crispy.
You’ll most likely have leftover pulled pork. Refrigerate and use within 3 to 4 days (they are great in quesadillas and nachos!)
for the Pickled Pineapple
Combine vinegar, water, sugar, and salt in a bowl. Whisk together until sugar and salt is fully dissolved. Place pineapple in a bowl and pour vinegar mixture over. Cover and refrigerate for at least 1 hour, although they will last for several days.