Cube your pork roast into 2"-3" pieces and trim off any excess fat. Place in a 4-5 quart Crock Pot along with the brown rice, soy sauce, fish sauce, ginger, garlic, sesame oil and broth. Give it a quick stir to combine everything and cook on low for 4 hours.
In a small container, combine the vinegar, water, cucumbers, carrots and radishes. Refrigerate covered for 4 hours.
In a separate small container, mix the sriracha, mayonnaise and yogurt until smooth and refrigerate.
When the pork and rice is done cooking, using two forks shred the pork and stir into the rice. Strain the vegetables that were pickling in your refrigerator and serve the pork and rice topped with pickled vegetables, jalapenos, cilantro, sriracha mayo and a wedge of lime.