In a medium bowl, mix all of the marinade ingredients together and pour over pork.
Cook on low for 6-8 hours or on high for 5-6 hours or until pork is tender and falls apart easily.
When pork is done, remove from slow cooker and shred with 2 forks. Reserve leftover sauce and put shredded meat back in the sauce so it can soak it all up.
To assemble, layer a heaping spoonful of shredded pork onto half of the Hawaiian roll and top with kimchi, a drizzle of Lee Kum Kee Sriracha Chili Sauce and chopped green onions. Place the top of the Hawaiian roll on to form a slider and serve. Enjoy!
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