Place 2 pork tenderloins in a slow cooker and pour 1.5 cups of pineapple juice over top. Mix 2 tsp salt, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp black pepper, and 1/4 tsp smoked paprika.

Pour seasoning mixture over pork. Set slow cooker on low and cook on low for 4-6 hours.

Set slow cooker on warm. Remove the pork and cut into pieces - do this so you don’t have massive shreds.

Shred the smaller pieces with 2 forks. Return shredded pork to the crockpot to toss with the leftover juices. Without the extra juices the pork will dry out so be sure to use them.

Store any leftovers in an airtight container in the fridge for up to 4 days.