Rub pork with 1 tbsp and crushed red pepper flakes.
In slow cooker, add .25 c beef stock and the pork. Cover and cook on low for 5 hours.
Meanwhile, whisk tamari, rice vinegar, 2 tbsp coconut oil, orange juice, remaining 2 tbsp beef stock, and 1 tbsp coconut sugar together until sugar dissolves and set aside.
Remove pork from slow cooker and shred with forks.
Heat remaining 2 tbsp oil in a large skillet over medium-high heat. Add pork and let brown. Stir in half of the tamari sauce mixture and cook until liquid thickens, about 1 minute. Remove from heat.
Serve with carrots and cucumbers over rice, and drizzle remaining sauce over the top.