Instructions
Oven Method
Preheat oven to 325°F. Arrange chuck roast (halved) in a Dutch oven.
Blend extra virgin olive oil, tomato paste, tamari, apple cider vinegar, honey, pickled ginger (chopped), chipotle chiles in adobo, smoked paprika, fresh thyme, and a generous pinch of kosher salt and black pepper until smooth. Pour over the roast and coat well.
Scatter fresh pineapple chunks around the meat and pour water over the top. Cover and roast for 2½-3 hours until very tender.
Uncover, increase oven to 425°F, and roast for 10 minutes more until the meat is deeply caramelized. Shred with two forks directly in the pot.
Crockpot Method
Blend extra virgin olive oil, tomato paste, tamari, apple cider vinegar, honey, pickled ginger (chopped), chipotle chiles in adobo, smoked paprika, fresh thyme, and a generous pinch of kosher salt and black pepper until smooth. Pour over chuck roast (halved) in a crockpot and coat well.
Scatter fresh pineapple chunks around the meat and pour water over the top. Cook on LOW for 5-8 hours or HIGH for 3 hours.
Shred the meat with two forks directly in the crockpot.
Pineapple Avocado Salsa
Combine fresh pineapple (chopped), avocado (diced), jalapeño (sliced), fresh cilantro (chopped), and lime juice in a bowl. Set aside.
Bang Bang Sauce
Whisk mayo, sweet Thai chili sauce, tamari, garlic (grated), lime zest, and pickled ginger (chopped) together. Set aside.
Serving
Serve the shredded beef and braised pineapple over cooked rice and top with the salsa and bang bang sauce.