For the pulled pork

1. Place the pork shoulder in a slow cooker.
2. In a separate bowl, stir together the soy sauce, water, sesame oil, rice vinegar, garlic, ginger, and black pepper.
3. Pour the mixture over the pork, cover the slow cooker, and cook on low for about 8 hours or on high for about 4 hours, until the meat is fall-apart tender.
4. Transfer the cooked pork to a cutting board or large bowl and shred it with two forks. Remove any bones if needed.
5. Return the shredded pork to the slow cooker so it can soak up more of the cooking liquid.
6. Preheat the broiler to high and let it heat fully.
7. Spread the shredded pork in a single layer on a dark baking sheet, allowing some of the excess liquid to drain off as you transfer it.
8. Place the baking sheet on the top rack of the oven and broil the pork for 5 to 10 minutes, stirring once during broiling, until some of the edges become crisp and browned.
9. Watch closely so the pork does not burn.
10. Transfer the finished pork to a bowl for serving or storing.

For the Korean BBQ sauce

1. Add the soy sauce, water, brown sugar, garlic, rice vinegar, sesame oil, ginger, black pepper, and chili paste to a skillet over medium heat.
2. Bring the mixture to a boil.
3. In a small bowl, whisk the cornstarch and water together until the cornstarch fully dissolves.
4. Pour the slurry into the simmering sauce while stirring.
5. Continue boiling for about 2 minutes, or until the sauce thickens enough to coat a spoon.
6. Remove from the heat and set aside.
7. For extra sauce, you can double the batch.

For the quick kimchi

1. Place the shredded cabbage in a large mixing bowl and set it aside.
2. In a smaller bowl, combine the canola oil, rice vinegar, chili paste, ginger, sugar, sesame oil, salt, and pepper.
3. Pour the dressing over the cabbage.
4. Toss well until the cabbage is evenly coated.
5. Let it sit until you are ready to assemble the tacos, or store it in an airtight container in the refrigerator.

To assemble

1. Wrap the 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 hot and flexible.
3. Add the pork to each tortilla.
4. Spoon sauce over the meat.
5. Top with shredded cheese and quick kimchi.
6. Finish with green onions and sesame seeds.
7. Serve immediately.