Directions

1. Sear the pork roast on all sides until golden brown, about 2 minutes per side. Mix barbecue sauce, fish sauce, hoisin sauce, water, salt and green onions together and pour into a Crockpot or an Instapot. Place the seared roast in the pot and roll the roast to cover completely in the sauce. Cook in a crockpot on low for 8 hours, or in the Instapot for 90 minutes on high.
2. While pork is cooking, bake rolls according to package instructions. Mix vinegar, water, sugar and salt together. Submerge veggies in the mixture for a minimum of 5 minutes. Drain when they have reached your desired pickled flavor.
3. If using an Instapot let the pressure release naturally for 10 minutes. Shred the pork in the sauce.
4. Slice rolls in half and pull the center of the bread out of the roll. Layer pork, cucumber, pickled vegetables, jalapeno and cilantro on a roll. Top with Sriracha mayo and the other half of the roll. Serve while pork is still warm.