Add roast to your crock pot and pour pineapple then sauce over top. Cook 4-6 hours on high or 8-10 hours on low. Shred with a fork and mix into the sauce. (You can do this step a day or two ahead!)
Place shredded pork in a colander and allow excess juices to drain. (If you cooked your meat ahead of time, you will want to heat it up a little to allow the juices to drain so the crescent cooks properly and doesn’t get soggy).
Unroll your crescent dough and place a dollop of shredded pork with some red onion slices on each triangle. Roll up and sprinkle with garlic salt.
Bake according to crescent recipe/package directions (generally 375 degrees for 10-12 minutes). Because this is a wetter meat, you will probably want to cook on the longer side of the recommended cooking time.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.