Whisk together all of the Asian Teriyaki Sauce ingredients in the slow cooker insert (pineapple juice through Chinese five-spice powder.)
Place pork shoulder in the slow cooker and sprinkle liberally with salt and pepper then spoon a bit of the sauce on top to coat. Cook on high for 4 hours, with the fat side facing up.
Remove the cooked pork from the slow cooker and let cool 10 minutes before shredding with two forks.
Place a fine mesh strainer over a large liquid measuring cup and strain the leftover liquid from the slow cooker, carefully removing any solids. To remove the fat, chill liquid in an ice bath for 30 minutes until the fat solidifies. Toss the fat then pour the remaining liquid back over the shredded pork. Warm the pork before serving.