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PdfMake the carrot slaw: In a large bowl, toss together all the slaw ingredients and set aside.
Make the pork filling: In a small bowl, whisk together the coconut aminos, rice vinegar, and sriracha; set aside.
Heat the oil in a large skillet over medium heat. Add the ground pork and cook, breaking it up into small pieces with a wooden spoon, until pale brown all over and no pink remains, 8 to 10 minutes. Using a large spoon, carefully drain and discard any excess fat. Add the slaw and cook, stirring occasionally, until aromatic, 1 to 2 minutes more.
Pour the reserved coconut aminos mixture into the pan. Simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cilantro and remove from the heat.
To assemble: Divide the lettuce cups among four plates. Place a heaping spoonful or two of the pork mixture inside each, followed by a spoonful or two of slaw. Garnish with chopped cilantro.