Melt the coconut oil in a large skillet or wok over medium-high heat. Add the ginger, garlic and onion and cook 5 to 7 minutes, stirring frequently, until onions and soft and translucent.
Add ground pork, breaking up the large pieces, and cook for 6 to 8 minutes until cooked all the way through so that no pink is showing.
Add the carrots, tamari sauce, sriracha, sesame,oil, cabbage, vinegar and salt. Cook for 8 to 10 minutes, stirring frequently, until carrots and cabbage are soft. You may want to put a cover over the pan to help it along.
Serve plain or over a bed of rice as we did (not paleo, but like I said, it’s forgiving), topped with the green onions.