Cut pork into 1/2 pound (ish) chunks. Season liberally with salt. Cut slits into the meat and insert the garlic cloves into the slits.

If using a slow cooker, add pork to the slow cooker and cook on low for 10-12 hours. If using an Instant Pot, add 1/2 cup water to the Instant Pot followed by the pork. Cook on the manual setting for 90 minutes. Once finished, use the quick release.

While the pork is cooking, assemble the veggies. Add a third of the sesame oil and rice vinegar to a nonstick skillet. Add the baby bok choy and cook for 4-5 minutes, until softened. Set aside. Repeat with broccoli slaw and red cabbage.

Remove pork from slow cooker or Instant Pot and place on a cutting board. Shred with two forks. Heat a cast iron skillet over medium-high heat and add the shredded pork. Let cook without touching it for 2 minutes to let the bottom get crispy. Stir the pork and repeat until it's mostly crispy.

Start assembling the bowls. Rice on the bottom, pork and veggies on top. You won't use all the pork (leftovers!).

Melt the butter in the skillet you cooked the veggies in. Fry the eggs in the butter and season with salt and pepper. Keep the yolks runny.

Top bowls with the eggs. Garnish with sriracha, green onions, and sesame seeds.