Slow Cooker Shredded Lemongrass Pork Bowls

Name: Slow Cooker Shredded Lemongrass Pork Bowls
Cook time: 8 h
Total time: 8 h
Ingredients: 3.5 lbs. boneless pork shoulder, (cut into 4 pieces); 2 teaspoons kosher salt; 2 teaspoons garlic powder; ½ teaspoon freshly ground black pepper; 2 tablespoons avocado oil ((IP method only)); 4 cloves garlic, (smashed); 2 stems lemongrass, (outer leaves removed, smashed, and minced); 1 inch piece of fresh ginger, (grated); 1 cup low-sodium chicken stock; 1 tablespoon fish sauce; ¼ cup coconut aminos; 2 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 1 cup matchstick carrots; ½ red onion (thinly sliced); 1 Fresno chile (thinly sliced); ½ cup rice vinegar; ½ teaspoon kosher salt; 2 tablespoons fish sauce; 6 tablespoons coconut aminos; 3 tablespoons coconut sugar ((omit for Whole30)); ½ cup avocado oil mayo; 2 tablespoons sriracha ((I used Yellowbird Sriracha for Whole30)); 2 cloves garlic, (minced); 2 tablespoons lime juice; ¼ teaspoon kosher salt; 2 cups cooked cauliflower rice or jasmine rice; 4 cups finely shredded cabbage; ½ cup chopped fresh mint; ½ cup chopped fresh cilantro