Photo: Iain Bagwell; Styling: Missie Neville Crawford
1. Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture.
2. Combine ketchup, vinegar, 2/3 cup water, 2 tablespoons Sriracha, and ginger in a slow cooker, stirring well. Add pork; toss to coat.
3. Cook on LOW for 8 hours or until very tender.
4. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1 tablespoon Sriracha. Shred pork; return to Sriracha mixture. Place about 3 ounces meat mixture on bottom half of each bun; top with top halves of buns.
Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step 2. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 55 minutes. Remove from heat; let stand 20 minutes. Place cooker under cold running water to release pressure. Remove lid. Place pork in a bowl; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil over medium-high heat; cook for 10 minutes or until mixture thickens slightly. Stir in remaining 1 tablespoon Sriracha. Shred pork; return to Sriracha mixture.
Dutch Oven: Using a large Dutch oven, follow instructions through step 2. Cover and cook over medium-low heat for 3 hours and 15 minutes or until pork is tender. Proceed with step 4.