Tim the fat from your pork and season with salt and pepper.
Place in slow cooker and pour can of pineapple diced bits on top.
Cover and cook 8-10 hours on low.
With an hour left for pork to cook, bring pineapple juice, garlic, ginger, ketchup, vinegar, honey, molasses, and Worcestershire to a boil in a saucepan.
Let simmer for 15 minutes.
Pour sauce over pork in slow cooker and let pork finish cooking. You can reserve some for dipping.
Unroll your pie crust and cut into 4 sections.
Preheat oven to 425.
Once pork has finished cooking, shred the pork and chop.
Place back in juices in the slow cooker.
Place 3-4 tablespoons of pork on 2 sections of pie crust.
Take the remaining pie crust and place on top forming a "pie".
With the back of a fork, crimp down the sides of the crust.
Place the pies on parchment paper on a cookie sheet and bake for 10 minutes or until pie crust is done.
Serve with reserved BBQ sauce or mango chutney.