Prepare the Pork: Place a 3-4 pound pork butt into your slow cooker. Mix together 1 cup of chicken stock, 2 tablespoons of gochujang, 2 tablespoons of honey, and 2 tablespoons of soy sauce until well combined. Pour this mixture over the pork, cover, and cook on high for 4-6 hours or low for 8-10 hours until fork-tender.

Shred the Pork: Remove the pork from the slow cooker and let it rest for a few minutes. Shred the pork into bite-sized pieces, discarding excess fat. Optionally, thicken the cooking liquid for a richer flavor.

Quick Pickle the Veggies: In a bowl, combine 1 cup of julienned carrots, 1 cup of cucumber, and 1 cup of daikon radish. Heat ½ cup of rice vinegar, 2 tablespoons of sugar, and ½ teaspoon of salt until boiling. Pour over veggies, toss, and let pickle for at least 15 minutes.

Prepare the Tortillas and Rice: Warm flour tortillas in the microwave for about 30 seconds. Cook 1 cup of rice according to package instructions, typically boiling for about 15 minutes.

Assemble the Burritos: On each warm tortilla, add ½ cup of cooked rice. Top with shredded pork, pickled veggies, fresh herbs, and kimchi. Drizzle kimchi mayo on top before rolling.

Roll and Serve: Roll each burrito, tucking in the sides to prevent spills. Optionally wrap in aluminum foil to keep warm. Serve immediately.