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Make the sauce by combining the mayo + sriracha in a small bowl. Set aside.
Heat your cast iron skillet over medium heat. Add in the coconut oil, red onion, green onion, ginger + salt. Saute for 2-3 minutes until soft.
Add in the ground pork, break it apart and cook for 5-7 minutes until almost cooked through.
Add in the garlic and cook for 30 seconds until fragrant.
Pour in the coleslaw mix, and cook for 3-5 minutes until softened.
Add in the coconut aminos + rice wine vinegar. Taste, and add more coconut aminos, rice wine vinegar or salt if needed.
Serve warm in your favorite keto wrap, or even butter lettuce leaves (which will make it Whole30!). Top with the sriracha mayo and sliced green onions.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.