Place all ingredients in a slow cooker or large, deep baking dish. Cover and let cook on Low, or 250°F if roasting in oven, until the meat separates easily when pulled with a fork, approximately 4 hours, 30 minutes.
Allow to cool slightly, shred meat with a fork or by hand, discarding any excess fat. Reserve 3 cups of the braising liquid for making the rice.
Place water, reserved braising liquid, black rice, sriracha, soy sauce and gochugaru in a large pot and bring to a boil over medium-high heat. Lower heat, cover, and let simmer for 10 minutes.
Add the scallions and cabbage to the pot, stirring well to incorporate. Cover again and continue to cook until rice has an al dente texture, about another 10 minutes. Drain out any excess liquid and keep warm on stove until ready to serve.
Place all sauce ingredients into a large pan on medium-high heat and cook until reduced by half, approximately 10 minutes. Add in desired amount of pulled pork and toss until well-coated. Continue to let the pork cook in pan until the bottom of the meat becomes caramelized. Flip over and repeat.
Serve candied pork on top of warm rice with fresh cilantro.
Total Time: 330 Minutes