Mix all rub ingredients together and liberally apply to your pork butt or scraps and let sit for at least 30-40 mins to allow the rub to adhere. Do not rub. pat seasoning onto meat.
Add all sauce Ingredients to a pot over medium heat except for the cornstarch and water. Mix the cornstarch and water together to make a slurry and put aside. Simmer ingredients over heat until combined do not boil. When sugar is dissolved, add slurry and whisk until thick, remove from heat and let come to room temperature before refrigerating.
Cook pork on smoker at 225 degrees for low and slow or 300 degrees for hot and fast.
After 4 hours or when pork reaches a temp of 170 degrees, wrap pork in foil with pineapple juice, honey; and brown sugar and return to smoker until the pork reaches and internal temperature of 204 degrees or it is probe tender.
Allow pork to rest for at least 30 mins in a cambro or warm oven. do not let porkcome to room temperature as it will be difficult to pull.
After the rest period, carefully open foil and pull pork it should be tender but not mushy, and strands should be easily distinguishable.
Heat sauce until warm but do not bring to a boil so as to not scorch the sugars.
Mix sauce with pork and place on buttered and toasted slider buns or your favorite bread.
Top with fresh pineapple chunks and you are ready to enjoy!