1. Prepare and Season Pork for Slow Cooker:

• Pat the boneless pork shoulder butt roast dry with paper towels.
• In a small bowl, combine the rubbed sage, ½ teaspoon of the salt, and the ¼ teaspoon of pepper.
• Rub this seasoning mixture all over the surface of the pork roast.
• Place the seasoned pork roast into a 4- or 5-quart slow cooker.

2. Add Pineapple and Ginger; Slow Cook:

• Pour the entire can of undrained crushed pineapple over and around the pork roast in the slow cooker.
• Sprinkle the minced fresh gingerroot evenly over the top of the pineapple and pork.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 6-8 hours. The pork is done when it is very tender and easily shreds or falls apart with a fork.

3. Shred Pork and Prepare Juices:

• Once the pork is fall-apart tender, carefully remove the roast from the slow cooker using large forks or tongs. Transfer it to a large bowl or cutting board, leaving the cooking liquid and pineapple solids in the slow cooker.
• Strain the cooking juices remaining in the slow cooker through a fine-mesh sieve into a separate bowl or a fat separator. This will separate the liquid from the cooked pineapple pieces.
• From the strained solids in the sieve, reserve all the cooked pineapple pieces. Discard any other solids if desired.
• Allow the strained cooking juices to sit for a few minutes. Then, carefully skim off as much visible fat from the surface as possible using a fat separator or a large, shallow spoon. After skimming, reserve 1 cup of these flavorful, skimmed cooking juices. Discard any remaining excess juices.

4. Combine Shredded Pork, Juices, and Pineapple:

• Using two forks, shred the cooked pork. Discard any large pieces of fat or gristle you may encounter during shredding.
• Return the shredded pork to the (now empty or wiped clean) slow cooker insert.
• Add the reserved 1 cup of skimmed cooking juices and all the reserved cooked pineapple pieces to the shredded pork.
• Stir in the remaining ½ teaspoon of salt (or adjust to your taste).
• Stir everything together well to combine. Cover the slow cooker and let the mixture heat through on the LOW or WARM setting for about 15-20 minutes, allowing the shredded pork to absorb the juices and flavors.

5. Serve in Lettuce Wraps:

• While the pork mixture reheats, wash and thoroughly dry the Boston or Bibb lettuce leaves, keeping them whole to use as fresh, crisp cups.
• To serve, spoon a generous portion of the warm Hawaiian Pulled Pork mixture into each lettuce leaf.
• If desired, garnish the filled lettuce wraps with thinly sliced green onions.
• Serve immediately and enjoy your fresh and flavorful wraps!