In the bottom of a 5-6 quart slow cooker, combine tomato sauce, Sriracha, pineapple juice, honey, hoisin sauce, fish sauce, vinegar, salt, pepper, onion, garlic, and ginger. Nestle the pork in the middle and spoon sauce over top. Cover and cook on low for 7-8 hours or high for 4-5 hours, rotating once during the cooking process, if possible.
FOR THE PICKLED VEGETABLES
In a medium resealable bowl or a mason jar, combine 2 tbs rice vinegar, 1 tbs sugar, salt then add 1/2 cup shredded carrots and 1/2 shredded. Seal bowl or jar and store in refrigerator until ready to assemble.