To a 5- or 6- quart slow cooker crock, add the following ingredients: onion, fresh pineapple chunks, soy sauce (or coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter. Combine well.
In a large skillet over medium-high heat, heat olive oil.
Using salt and pepper, season pork butt on all sides to taste. Add to skillet and sear on each side for approximately 2-3 minutes per side. Transfer seared pork butt to slow cooker.
Reduce heat to medium and, using fresh pineapple juice, deglaze the skillet. Don’t forget to scrape up brown bites from the bottom of the pan with a spatula. Once this is done, remove the skillet from heat and pour the juices into the slow cooker with the rest of the ingredients.
Set the slow cooker to high for 3-4 hours or low for 6-8 hours.
When the slow cooking cycle is complete, add fresh cilantro and stir to combine. Remove pork and pineapple mixture using a slotted spoon and transfer to a serving platter. Keep warm.
Optional step: Create a slurry with 2 tablespoons arrowroot and ¼ cup slow cooker juices. Transfer remainder of juices to a large skillet over medium-high heat and whisk the arrowroot slurry into the juices until well combined. Cook for a few minutes, until sauce is reduced and thickened.
Serve pork and pineapple mixture over a bed of cooked cilantro-lime rice or brown rice. If desired, top with thickened sauce or juices.
Notes
Important Tip: Prior to roasting, trim as much excess fat as possible from the pork butt. By doing so, you'll greatly reduce the amount of fat that ends up in the juices/sauce.