In a small bowl, combine tea leaves, salt, and pepper, and mix well.
Rub this spice mixture over the outside of the pork butt. Set aside.
In a 6 quart or larger pressure cooker, add water, pineapple juice, and liquid smoke.
Place spice rubbed pork butt into pressure cooker liquid.
Place lid on pot, and lock into place, set toggle to “sealing” position
Set cook time for 80 minutes on high pressure. Pot will take about 10 minutes to come to pressure.
When cook time has ended allow for 15 minutes of Natural Pressure Release Time, then release excess pressure manually by flipping the toggle to “venting”, being careful not to be burned by any steam that may escape the vent.
Remove lid, and use forks or tongs to remove the pork butt roast from the cooking liquid to a carving board.
Tent with foil, and allow to rest 15 minutes. Discard the cooking liquid.
During the 15 minute rest time, assemble the pineapple salsa.
In a large bowl, combine chopped pineapple, scallions, minced jalapeno, and lime juice. Stir well.
Take a potato masher, and gently mash down some of the pineapple to get a juicier salsa.
Taste, and adjust seasoning as needed, adding salt and pepper to your preference.
Slice pork into ½ inch thick pieces, and serve with the fresh pineapple salsa, over rice.