Avoid at all costs sugar and sweet relish. Pork is plenty sweet without it, and besides you may want to have sweet taters....

Shredded cabbage, self or packaged, even the "tricolor" sort, but finely is best, as in "angel hair".
Very finely sliced red onion, almost paper thin, each slice quartered and "deconstructed".
Caraway or dill seed (your choice) and if using dill seed, some dill weed helps (while I prefer the flavor of caraway)
Tossed with a dressing based on a very little olive oil, "seasoned" rice vinegar, hot sauce to taste (simply to emphasize flavor, not to be "hot".

The result should be tart and not oily, designed to cut the natural fat/sweet tastes of the pork, just as the "mustard based" sauces in the Carolinas are "grease cutters".

For a nice alternative.....

Jicama, cut in matchstick strips.
Green Papaya (not sweet at all but crunchy)
Strips of red Bell pepper
Dressed with a mixture of lime juice, salt, hot sauce and mango nectar