In a small bowl, mix together the brown sugar, paprika, salt, black pepper and ground ginger. Set aside.
for the pulled pork and sauce
In a medium bowl, whisk together the pineapple juice, beef broth, ketchup, brown sugar, soy sauce and hot sauce. Set aside.
Place the chopped onion and carrots in the bottom of the slow cooker. Coat the pork completely with the dry rub and continue to rub it into the pork until it has all been used up. Place the pork on top of the onion and carrots. Pour half of the pineapple juice mixture over the pork. Cover the remaining reserved half and place in the fridge. Cover and slow cook the pork on low for 7-8 hours.
Remove the pork from the slow cooker and place on a large cutting board. The meat should be falling apart. Shred the pork using two forks. Place the pork in a serving bowl or storage container and add a few tablespoons of liquid from the slow cooker, stirring to combine.
Heat the canola oil in a small saucepan over medium heat. Add the minced garlic and grated ginger and sauté for about 2 minutes. Add the other half of the pineapple mixture and stir to combine. Bring to a boil then reduce to low and let simmer for 10 minutes. Remove from the heat and serve drizzled over the pulled pork.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/05/14/hawaiian-barbecue-slow-cooker-pulled-pork/