If you are short on time, simply place the well trimmed and seasoned pork butt roast directly into your slow cooker without searing.

IMPORTANT TIP: Trim as much excess fat as possible from the pork butt roast prior to cooking. This will greatly reduce the amount of fat that ends up in the very flavorful juices.
Directions:
Add onion, pineapple chunks (reserve juice for later), red wine vinegar, honey, sesame oil, garlic, texas twist, bell pepper, and peanut butter to a 5-6 quart slow cooker crock. Stir to combine thoroughly.
Heat olive oil in a large skillet over medium high heat. Season trimmed pork roast on all sides with pepper. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
Reduce heat to medium and deglaze skillet with fresh pineapple juice (reserved earlier). Use a spatula to scrape up flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker.
Cover and cook over high heat 3-4 hours or low for 6-8 hours. When finished, transfer pork and pineapple mixture to a serving platter with a slotted spoon.
Optional (flour not included in nutritionals) If desired, create a slurry by combining 2 Tablespoons all purpose flour and 1/4 cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium high heat and whisk in the flour slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.
To serve, spoon warm pork and pineapple mixture over a bed of cooked rice or noodles and top with the juices or thickened sauce.