Step 1

For the Hoisin Sauce -in a small bow, combine the gluten-free soy sauce, creamy peanut butter, honey, rice wine vinegar, sesame oil, Asian hot sauce.

Step 2

In a 4-6 quart slow cooker, add the pork and hoisin sauce, minced garlic, sliced green onion, and ginger.

Step 3

Toss the pork pieces in the sauce and spices to full cover.

Step 4

Cover and cook on low 8-9 hours, or until the pork can shred easily with a fork.

Step 5

In a large bowl, combine the coleslaw, vinegar, and sugar. ( Feel free to quickly stir-fry the slaw in a skillet, using medium heat, to blend flavors.

Step 6

Shred the pork with a fork.

Step 7

Serve in tortillas with some of the Asian slaw and Hoisin Sauce. Another option is over a bed of either white or brown rice. Garnish with sliced green onion.