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Put the pork into your slow cooker. Mix the chicken stock, gochujang, honey, and soy sauce in a small bowl and then pour it over the pork. Cook the pork for 4-6 hours on high or 8-10 hours on low heat. When it's done, shred it using 2 forks.
BONUS: transfer the liquid from the slow cooker into a pot and boil it hard until it thickens. You can drizzle this in your sandwich for extra flavor!
Put the carrots, daikon, and cucumbers into a medium-sized bowl. Bring the rice vinegar, sugar, and salt to a boil in a small pan over high heat and then pour it over the vegetables. Toss to coat then set them aside to pickle. Stir them a few times while you prepare the rest of the ingredients.
Butter the cut side of the brioche buns and then toast them in a frying pan over medium-high heat for 1-2 minutes, until they are soft and golden.
Spread some kimchi mayo on the bottom bun. Top with a generous amount of pulled pork and pickled veggies and then finish with some cilantro and mint on top.