In small bowl, combine teriyaki mix, paprika and pepper.
Coat the pork the with rub mixture, patting until all
rub is used. Set aside.
In a bowl whisk together the chicken broth, brown sugar,
soy sauce, chili sauce and pineapple juice. Set aside.
Put the chopped onions and carrots in a 5-quart slow
cooker. Place the pork on top of the carrots and onions
and pour half of the pineapple juice mixture over pork.
Reserve remainder for Hawaiian sauce. Cover and cook on
low for 7 to 8 hours. The meat should fall apart easily.
Remove the roast from the slow cooker to a cutting
board. Using 2 forks carefully pull the meat into
shreds. Serve the pork with the Hawaiian sauce on the
side for dipping.
In a medium pot heat the oil over medium heat. Add
garlic and ginger and sauté until soft, about 2
minutes. Add the remaining pineapple juice mixture,
bring to a boil, then reduce heat and simmer for 10
minutes. Remove from heat and set aside.