Hawaiian sweet rolls, for serving (I'm posting a recipe for home made ones, so check it out!)
Spray the basin of the slow cooker with cooking spray.
Pat the pork dry with a paper towel. Pierce the meat with a fork. Rub 1 tablespoon vegetable oil over the pork, followed by 1 tablespoon liquid smoke.
Rub the pork with Hawaiian sea salt. Place into the slow cooker. Cover with the lid and cook on LOW for 8-12 hours. Check after 8 hours for doneness, adding more cooking time as needed.
Remove the pork from the basin of the slow cooker to shred. Drain half of the cooking liquid and add pineapple juice.
Shred the meat and place it back in the slow cooker, stirring to distribute the liquid.
The pork will release its own juices along the way to becoming deliciously flavorful, tender meat, but I do like to add a little bit of pineapple juice at the end, after draining some of the liquid, just for a hint of sweetness and a splash of acidity.
Serve with Hawaiian sweet rolls and garnish with shredded cheese and green onions.