Arrange the roast in the bottom of a large, oven-safe Dutch oven or crockpot bowl.

In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water.

Oven: Cover and roast for 2 1/2 to 3 hours or until very tender. Crockpot: Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

Meanwhile, make the salsa by mixing 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.

If using the oven, crank the heat up to 425° F, uncover, and cook the roast for 10 minutes until deeply caramelized on top. Shred the meat using two forks.

To make the bang bang sauce, combine mayo, sweet Thai chili sauce, tamari/soy sauce, garlic, lime zest, and chopped pickled ginger in a bowl.

Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!