For the pulled pork:

1. Place pork in the slow cooker and season with salt and pepper.
2. Pour in chicken stock and balsamic vinegar and cover and cook on low for 6-8 hours, or until pork pulls apart easily. 
3. Remove pork from the slow cooker and shred.

For the pineapple coleslaw:

1. Add the coleslaw mix, red cabbage, pineapple, red onion, red bell pepper, hot pepper, and cilantro to a large bowl.
2. Next, add the oil, rice vinegar, and fresh lime juice and season with salt to taste.
3. Stir to combine so that coleslaw is evenly mixed.
4. For best results, refrigerate an hour prior to serving to let the flavors combine.

Serving options:

1. For a grain-free option: top pulled pork with BBQ sauce and pineapple coleslaw and serve!
2. For a gluten-free option: warm white corn tortillas, add pork and top with slaw OR make it a taco bowl with 1/2 cup of brown rice.