Take the pork butt and cut into about 8 chunks. Rub the chunks with the Vietnamese Pork Rub.
Instant Pot: Put the trivet in the bottom of the pot. Put the lime juice, rice wine vinegar, and water at the bottom and add the pork chunks onto the trivet. Set the Instant Pot to pressure cook on HIGH for 1 hour and seal the lid tightly. Once pork has finished cooking, release seal and allow steam to escape naturally (or you can release after 15 minutes). Once steam has finished escaping and the steam valve pops, carefully remove the lid. Remove the pork and shred. Add about 1/2 cup of the juices from the instant pot, taste, and season with more salt if needed. Reserve about half of the pork in a container for the Vietnamese Pork Noodle Bowls.
Cut the hoagies or baguettes in half and spread a thin layer of the Sriracha Sauce on the rolls. Divide the pork between the rolls and top with the Pickled Veggies, Cilantro, and sliced jalapeños. Serve with Mango Salad on the side.

Slow Cooker

Put the lime juice, rice wine vinegar, and water at the bottom of the slow cooker and add the pork chunks. Cover, and cook on HIGH for 8 hours or LOW for 10 hours. Remove the pork and shred. Add about 1/2 cup of the juices from the instant pot, taste, and season with more salt if needed. Reserve about half of the pork in a container for the Vietnamese Pork Noodle Bowls.

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