> 1 (1-inch) chunk fresh ginger, peeled
> 1 (4 lbs) boneless pork shoulder
> 1/4 cup Korean barbecue sauce
> 2 tbsp minced garlic
> 1 tbsp miso paste
> 1 tbsp toasted sesame oil
> 1/2 cup rice wine vinegar, divided
> 1 cup shredded (matchstick) carrots
> 16 (6-inch) flour tortillas, warmed
> 3 green onions, thinly sliced
Thinly slice the ginger. Cut the pork into 2-inch chunks, trimming off any excess fat. Add ginger and pork to slow cooker bowl.
In a small bowl, whisk together the barbecue sauce, garlic, miso paste, sesame oil, and ¼ cup rice wine vinegar. Pour over pork and toss until well coated. Cover and cook 6–8 hours on low, until tender.
Fifteen minutes before ready to serve, in a small bowl, combine the carrots and remaining ¼ cup rice wine vinegar. Let stand.
Transfer pork to a bowl. Shred pork and return to slow cooker bowl. Serve pork in tortillas, topped with pickled carrots and green onions.
Garnish with sesame seeds for another pop of nuttiness.