For the Pulled Pork

1. Put the pork shoulder into a slow cooker.
2. In a separate bowl, whisk together the soy sauce, water, sesame oil, rice vinegar, minced garlic, ground ginger, and ground pepper.
3. Pour the mixture over the pork, cover the slow cooker, and cook on low for 8 hours or high for 4 hours, until the meat becomes very tender and pulls apart easily.
4. When the pork is fully cooked, shred it with forks and remove any bones.
5. Return the shredded pork to the slow cooker so it can soak up the cooking juices and stay flavorful.
6. Turn the broiler to high and let it preheat for a few minutes.
7. Spread the shredded pork in a single layer on a dark baking sheet, letting some of the sauce drain off as you transfer it.
8. Place the baking sheet on the top rack of the oven and broil the pork for about 5 to 10 minutes, stirring once halfway through. Watch it carefully so it does not burn. This step creates caramelized edges and a more intense flavor.
9. Once the pork has browned in spots, move it to a bowl for serving or storing.

For the BBQ Sauce

1. Add all of the sauce ingredients except the cornstarch and the 2 tablespoons water to a skillet over medium heat.
2. Bring the mixture to a boil.
3. In a small bowl, stir together the cornstarch and water until smooth and fully dissolved.
4. Pour the cornstarch mixture into the skillet and continue boiling the sauce until it thickens, about 2 minutes.
5. Remove the sauce from the heat and set it aside.
6. If you love sauce, make a double batch. It is excellent and you will probably want extra.

For the Quick Kimchi

1. Place the shredded cabbage in a large mixing bowl and set it aside.
2. In a small bowl, stir together the canola oil, rice vinegar, chili paste, ginger, sugar, sesame oil, salt, and pepper.
3. Pour the dressing over the cabbage and toss thoroughly so the cabbage is coated evenly.
4. Serve immediately, or transfer the kimchi to an airtight container and refrigerate until you are ready to use it.

To Assemble

1. Wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate.
2. Microwave on high for about 2 minutes, or until the tortillas are very hot and flexible. This helps them hold together better when filled.
3. Fill each tortilla with the pork, sauce, shredded cheese, and quick kimchi.
4. Top with green onions and sesame seeds, if using.
5. Serve right away and enjoy.