Step 1

Make the pork: Season the pork shoulder all over with the salt and pepper. Place it in a 5-quart or larger slow cooker, cutting it into pieces to fit if needed. Sprinkle with the ginger and garlic, then pour the hoisin sauce over everything. Cover and cook on the LOW setting until the pork is fork tender, 8 to 10 hours. Use 2 large forks to shred the meat and mix it with the sauce.

Step 2

Make the slaw: When ready to serve, core and then cut the cabbage into very fine shreds. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-sized lengths. Place in a large bowl. Add the peanuts, scallions, and cilantro; season very lightly with salt and pepper; and toss to combine.

Step 3

Place the oil, vinegar, sugar, sesame oil, and tamari or soy sauce in a medium bowl and whisk until emulsified. Taste and adjust to your own preferences of sweetness and saltiness with more sugar or soy sauce as needed. Add to the cabbage mixture and toss to combine. Garnish with a few more peanuts if desired.

Step 4

To serve: Stack a few tortillas on a microwave-safe plate, cover with a damp towel, and microwave in 30-second bursts until warmed through, repeating until all the tortillas are warmed through (keep covered with the towel).

Step 5

To assemble, fill the tortillas with the shredded pork, top with the slaw and chile-garlic sauce, and eat like tacos or wrap up like a burrito.