📖 Instructions

1. First, prep the pork. Pat the pork shoulder dry with paper towels. This helps get a good sear. Season it generously with salt, pepper, garlic powder, and onion powder. Don’t be shy with the seasoning – this is your flavor base!
2. Heat a large skillet over medium-high heat. Add olive oil. Sear the pork shoulder on all sides until nicely browned. This step is crucial for developing deep, savory flavors. Think of it like building a house—you need a strong foundation.
3. Place the seared pork shoulder in your slow cooker. In a mixing bowl, combine the crushed pineapple (with its juice!), BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika. Whisk it all together until well combined. If you don’t have smoked paprika, regular paprika will work in a pinch, but the smokiness really enhances the flavor.
4. Pour the sauce over the pork shoulder in the slow cooker. Make sure the pork is mostly submerged in the sauce. Add chicken broth as needed to cover it. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The longer it cooks, the more tender it will be! I usually go for the low and slow method when I have the time. It makes such a difference.
5. Once the pork is cooked and fall-apart tender, remove it from the slow cooker and place it in a large bowl. Use two forks to shred the pork. Discard any excess fat.
6. Skim off any excess fat from the sauce in the slow cooker. If the sauce seems too thin, you can thicken it by simmering it on the stovetop for about 10-15 minutes, or until it reaches your desired consistency. A little cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also do the trick.
7. Return the shredded pork to the slow cooker and toss it with the sauce. Make sure every strand is coated in that luscious pineapple BBQ goodness!
8. Now, let’s make the roti. In a large bowl, whisk together the flour and salt. Add the olive oil and gradually add warm water, mixing until a soft dough forms. The dough should be smooth and elastic, not too sticky or too dry. Adjust the water as needed.
9. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. This is a good arm workout, by the way! Form the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, making the roti easier to roll out.
10. After resting, divide the dough into equal portions (about 6-8). Roll each portion into a thin circle, about 6-8 inches in diameter. If the dough keeps shrinking back, let it rest for a few more minutes before rolling again.
11. Heat a roti tawa or griddle over medium heat. Cook each roti for about 1-2 minutes per side, or until golden brown spots appear. You can lightly brush the roti with ghee or butter for extra flavor, but it's totally optional.
12. To assemble the roti wraps, place a generous amount of pineapple BBQ pulled pork in the center of each roti. Top with your favorite toppings, such as coleslaw, pickled onions, cilantro, or a drizzle of sriracha mayo. I personally love the combination of pulled pork, coleslaw, and pickled onions. The tanginess and crunch really complement the sweetness of the pineapple BBQ sauce.
13. Fold the roti in half or roll it up like a burrito. Serve immediately and enjoy! These roti wraps are perfect for a casual weeknight dinner, a potluck, or even a picnic. They’re guaranteed to be a crowd-pleaser!