Combine salt, paprika and pepper, and then coat the pork shoulder with the rub mixture.
In another bowl, whisk together chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice.
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. Slow cook on low for 7 to 8 hours. When cooked, shred with forks.
Brush slices of pineapple with oil & a light dusting of salt - grill on barbecue until grill marks emerge.