Step 1

In a small bowl mix hoisin sauce, soy sauce, sherry, sesame oil, corn starch, garlic and ginger. Set aside. It should yield about a cup of sauce.

Step 2

Place cabbage and carrots into a slow cooker. Cut pork chops into thin ⅛-inch slices. Place evenly over the cabbage-carrot mixture in the slow cooker.

Step 3

Drizzle half of the sauce mixture over top, cover and cook on high for 4 hours or low for 6 hours. NOTE: In the middle of cooking remove lid, stir, and quickly replace cover.

Step 4

When finished cooking, stir in remaining sauce. Serve in tortillas.

Step 5

Wrap tortillas in a damp paper towel and microwave on high for 20-30 seconds

Step 6

Divide pork mixture among tortillas, sprinkle with sliced green onions, bean sprouts (optional), additional shredded carrots (optional) and a drizzle of hoisin sauce. Fold and enjoy!