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Place the pork in a slow cooker. Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and ginger. Stir-fry for 3 minutes or until the onion is soft. Add the tomato paste and cook, stirring, for 1 minute. Add the stock, hoisin, soy sauce, sugar and Chinese five spice. Simmer for 1 minute. Remove from heat and pour the mixture over the pork. Place the lid on the slow cooker and cook on High for 6 hours (or Low for 8 hours) or until the pork is very tender.
Transfer the pork to a large tray and use 2 forks to shred the meat. Transfer the braising liquid from the slow cooker to a large saucepan. Simmer over high heat for 10 minutes or until the sauce thickens slightly. Add the shredded pork and stir to combine.
Cook the noodles in a large saucepan of boiling salted water for 3 minutes or until tender. Drain. Divide the noodles and pork among serving bowls. Top with cucumber, coriander and chilli, if using.