In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. Process until well combined.
Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
Pour the pineapple mixture and the IPA beer over the pork.
Cook on low for 8 hours.
Using two forks, shred while still in the slow cooker, discarding any large pieces of fat.
Allow to marinate in the juices for about ten minutes, drain well. Serve inside split Hawaiian rolls.