1-Place the 1 (4 pound) beef chuck roast in the crockpot.

2-Blend the sauce ingredients 1/4 cup extra virgin olive oil, 1/4 cup tomato paste, 1/4 cup tamari or soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon ginger, 1-3 chipotle chilies, 1 tablespoon smoked paprika, 1 tablespoon fresh thyme, salt and pepper to taste until smooth, then pour it over the roast.

3-Add all 3 cups pineapple chunks and 1 cup water, cover, and cook on low for 5 hours or high for 3 hours until the meat is tender.

4-Prepare the pineapple avocado salsa by mixing 1 1/2 cups pineapple chunks, 1 avocado, 1 fresh jalapeño, 1/2 cup chopped cilantro, and 1 tablespoon lime juice.

5-Shred the meat in the crockpot, then mix the bang bang sauce ingredients 1/2 cup mayo, 1/3 cup sweet Thai chili sauce, 2 tablespoons tamari, 1 clove garlic minced, 2 teaspoons lime zest, and 1 tablespoon lime juice.

6-Serve the shredded beef and pineapple over rice, topped with the salsa and bang bang sauce for a burst of flavor.

1-Preheat your oven to 325 degrees F and place the beef roast in a large oven-safe Dutch oven.

2-Blend the same sauce ingredients as above and pour over the roast to coat it evenly.

3-Arrange 1 1/2 cups pineapple chunks around the roast, add 1 cup water, cover, and roast for 2 1/2 to 3 hours until very tender.

4-Make the salsa using the remaining 1 1/2 cups pineapple, 1 avocado, 1 fresh jalapeño, 1/2 cup chopped cilantro, and 1 tablespoon lime juice.

5-Increase oven temperature to 425 degrees F, uncover, and cook for 10 minutes until caramelized. Shred the meat with two forks.

6-Mix the bang bang sauce ingredients and serve everything over rice with the salsa and sauce.