Let’s create these fresh and flavorful Hawaiian pulled pork lettuce wraps:

1. Season and Prepare Pork for Slow Cooker:

• Pat the boneless pork shoulder butt roast dry with paper towels.
• Rub the roast all over with the rubbed sage, ½ teaspoon of the salt, and the ¼ teaspoon of pepper.
• Place the seasoned pork roast into a 4- or 5-quart slow cooker.
• Pour the entire can of undrained unsweetened crushed pineapple over the top of the pork.
• Sprinkle the minced fresh gingerroot over the pineapple and pork.

2. Slow Cook the Pork:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 6-8 hours, or until the pork is very tender and easily falls apart when prodded with a fork.

3. Shred Pork and Prepare Juices/Pineapple:

• Once the pork is tender, carefully remove the roast from the slow cooker and place it on a large cutting board or platter. Leave the cooking liquid and solids in the slow cooker for now.
• Using two forks, shred the pork, discarding any large pieces of excess fat.
• Strain the cooking juices: Pour the entire contents of the slow cooker (liquid and solids) through a fine-mesh strainer set over a bowl.
• Reserve Pineapple: Separate the cooked pineapple solids from the strained material and set the pineapple aside. Discard any other large solids (like overly cooked ginger pieces, if desired, though most will have melded).
• Reserve and Skim Juices: From the strained liquid in the bowl, measure out 1 cup of the cooking juices. Discard any remaining juices (or save for another use). Skim as much fat as possible from the surface of the reserved 1 cup of juices using a spoon or a fat separator.

4. Combine Pork with Juices and Season:

• Return the shredded pork to the (now empty or wiped out) slow cooker insert or to a clean bowl.
• Pour the 1 cup of skimmed, reserved cooking juices over the shredded pork.
• Stir in the remaining ½ teaspoon of salt. Toss everything together well to ensure the pork is nicely moistened and seasoned.
• If serving warm, you can turn the slow cooker to LOW or WARM to heat the pork mixture through for about 15-20 minutes.

5. Assemble Lettuce Wraps and Serve:

• To serve, provide the Boston or Bibb lettuce leaves.
• Let everyone spoon a generous portion of the warm Hawaiian pulled pork mixture into a lettuce leaf.
• Top with some of the reserved cooked pineapple.
• If desired, garnish with thinly sliced green onions.
• Serve immediately and enjoy your fresh and flavorful lettuce wraps!

The reserved pineapple adds a lovely sweet-tart burst to each wrap