Begin by seasoning the pork shoulder pieces with sea salt and black pepper evenly on all sides.

Heat coconut oil in a large skillet over medium-high heat. Add the pork chunks and sear them until they develop a golden-brown crust, approximately 3-4 minutes per side. Once browned, place the pork into the slow cooker.

In a mixing bowl, combine the pineapple juice, diced pineapple, tamari sauce, dark brown sugar, chopped garlic, grated ginger, and crushed red pepper (if desired). Stir well to create a flavorful sauce.

Pour the sauce mixture over the seared pork in the slow cooker, ensuring the meat is well-coated.

Set the slow cooker to low and let it cook for 6-8 hours or on high for 3-4 hours, until the pork is fork-tender and easily shredded.

After cooking, use two forks to shred the pork directly in the slow cooker, mixing it thoroughly with the sauce for maximum flavor.

Serve the tropical pulled pork over a bed of fluffy rice or in soft tortillas, topped with sliced green onions for a fresh finish.