Slow Cooker Pineapple BBQ Beef

Thank you Six Sisters Stuff

1 (2-3 lb) beef rump roast
1 (20 oz) can pineapple chunks, juice reserved
1 onion, diced
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard (I used Dijon mustard)
2 Tablespoons Worcestershire sauce

• Spray crock pot with non-stick cooking spray. Place roast inside.
• In a separate bowl, mix together juice from pineapples, onion, vinegar, brown sugar, ketchup, mustard, and Worcestershire sauce. Pour over roast.
• Add pineapple chunks to roast and cook on low for 10 hours or high for 5-6 hours (I prefer cooking longer on low).
• When finished, shred meat using two forks (it should just fall apart by this time). 
• Serve meat on toasted buns, topped with your favourite sandwich fixings eg red onions, lettuce, tomatoes, and provolone cheese