Pierce pork all over with a fork and place in a large zip lock bag add liquid smoke and sea salt sip to seal and squish around to mix. Refrigerate overnight

Cut pineapple into chunks or slices in place in a container with a lid refrigerate (same with the can pineapple)

Wrap each piece of corn with aluminum foil and place in Refrigerator

To cook- Place pork mixture into slow cooker cover pork with a layer of foil and add foil wrap corn on top cook on low 8 to 10 hours (i add the corn 2 hrs before its done)

Remove corn and foil and shred pork with two forks

Serve shredded pork on hamburger buns with pineapple slices and corn on the cob

This is easily a food prep meal and can stay in refrigerator up to 5 days (check meat dates) (cooking on day 5) for food prep do steps 1-3

What do do with any leftover pulled pork