To make this Hawaiian Pork Rice Bowl, start by rinsing off your pork butt and patting it dry. Sprinkle entire butt roast with seasoned salt and place it in the bottom of your slow cooker and then add on top of your pork butt the can of diced pineapple chunks, juice and all.

Then squeeze out the entire bottle of barbecue sauce on top of your pineapple chunks, cover and cook on Low for 8 – 10 hours.

When done cooking, skim off any fat that may be floating on top, remove your pork and shredd it using two forks (the meat should easily pull apart into chunks), return the meat to the sauce and let it simmer for another 10 -15 minutes. While your Hawaiian pulled pork is simmering, bring four cups of water to boil in a covered pot. Once boiling, stir in four cups of instant white rice, cover and remove from the heat.  Let is sit for 5 minutes. While that is cooking, prepare your garnishes .. chop your onion, pineapple and mango.

Dice your jalapeno, cilantro and quarter your limes. Once everything is ready, serve up some rice in a bowl, add in some Hawaiian pulled pork and then garnish as you like. Serve immediately.