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In a mixing bowl, combine hoisin sauce, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
Place the pork shoulder chunks in the slow cooker.
Pour the sauce mixture over the pork, ensuring each piece is coated.
Add the pineapple chunks and sliced bell peppers to the slow cooker.
Cover and cook on low for 6-8 hours, or until the pork is tender.
If the sauce is too thin, mix the cornstarch with water and stir it into the sauce to thicken.
Serve the pork over jasmine rice or soba noodles, garnished with scallions and sesame seeds.