Pulled Pork Sandwiches with Sriracha BBQ Sauce

Combine the first 5 ingredients in a small bowl. Rub the pork with the sugar mixture.Combine ketchup, vinegar, 2/3 cup water, 2 tablespoons srirachi and ginger in a slow cooker, stirring well. Add the pork; stir to coat.Cook on low heat for 8 hours or until tender.Remove the fat from the surface of the cooking liquid. Remove the pork from the oven. Add the remaining 1 tablespoon of srirachi. Chop the pork; return to the srirachi mixture. Spread approximately 3 ounces of the meat mixture on the bottom half of each bun; top with the top halves of the buns.RUNNERS-UPPressure Cooker: Using a 6-or 7-quart pressure cooker, follow the instructions given in the "Step" section, close the lid tightly; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or as needed to maintain high pressure; cook for 55 minutes. Remove from heat; let stand for 20 minutes. Place the stove under cold running water to relieve pressure. Remove the cover. Put the pork in a bowl; keep warm. Remove the fat from the cooking liquid. Bring the cooking liquid to a boil over medium-high heat; cook for 10 minutes or until the mixture thickens slightly. Add the remaining 1 tablespoon of srirachi. Chop the pork; return to the srirachi mixture.Roasting pan: Using a large roasting pan, follow the instructions in the Cover step and cook over medium-low heat for 3 hours and 15 minutes, or until the pork is tender. Go to the next step