How to Make It
Stir together the chicken stock, soy sauce, chili-garlic sauce, black pepper, salt, garlic, orange peel strips, and cinnamon stick in a 5- to 6-quart slow cooker. Add the pork shoulder, turning to coat on all sides. Cover and cook on LOW until tender when pierced, about 8 hours.
Transfer the pork to a cutting board, reserving the cooking liquid in the slow cooker. Let the pork rest 5 minutes. Shred the pork with 2 forks into bite-sized pieces.
Skim the fat from the top of the cooking liquid in the slow cooker, if desired. Remove and discard the garlic cloves, orange peel strips, and cinnamon stick. Transfer the cooking liquid to a medium skillet, and bring to a boil over high. Boil until the sauce is syrupy and reduced to about 1/4 cup, about 10 minutes. Toss the shredded pork with the sauce.
Stir together the vinegar, sugar, and red pepper in a small saucepan; bring to a boil over high. Add the carrots and radishes. Remove from the heat, and let stand 15 minutes. Drain the pickled vegetables, discarding the liquid.
Spoon about 1/4 cup of the pork mixture onto each lettuce leaf, and top with 1 tablespoon of the pickled vegetables. Garnish with the cilantro leaves, if desired.
Multicooker Directions: In Step 1, stir together the chicken stock, soy sauce, chili-garlic sauce, black pepper, salt, garlic, orange peel strips, and cinnamon stick in the inner pot of a 6-quart multicooker. Add the pork, turning to coat. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Complete Steps 2 through 5.