Heat oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook pork, in two batches, turning, for 5 minutes or until browned all over.
Combine ginger, garlic, rice wine, cooking wine, soy sauce, tomato paste and stock in a medium bowl; add to cooker with onion, carrots, capsicum and pineapple. Cook, covered, on low for 8 hours or until pork is tender.
Serve pork, pineapple and vegetables with rice, drizzled with cooking liquid and topped with shredded green onion. Season to taste.
