1/2 cup light or dark brown sugar
1/2 cup soy sauce
1/2 cup diced red onion
2 jalapeno peppers , finely chopped
2 tablespoon freshly grated ginger
1 tablespoon rice vinegar
2 tablespoons sesame seeds
3 lbs pork tenderloin or pork butt/shoulder roast
Salt and pepper , to taste
5 whole garlic cloves

1 tablespoon light or dark brown sugar
1 teaspoon sesame oil
1 tablespoon olive oil
Juice of half a lime
1 teaspoon freshly grated ginger
1/2 teaspoon salt
2 cups shredded green cabbage
2 cups shredded red cabbage
4 scallions , chopped
1/4 cup chopped cilantro
TACOS:
Corn or flour tortillas
Shredded pulled pork
Slaw
Cilantro , optional
Lime wedges , optional

Combine the brown sugar, soy sauce, red onion, jalepeno, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth. Feel free to add sriracha to increase the spiciness.

(Optional step) Sprinkle pork with salt and pepper and brown in a large pan set over medium high heat. Brown all or most sides, about 3-4 minutes per side.
Place pork in a slow cooker. Pour soy sauce mixture over the top. Add the garlic cloves.
Cover with lid and cook on low for 7 hours, on high for 4 hours.
Shred pork slightly into large pieces and continue to cook uncovered for an additional 30 minutes.
Shred pork completely and use immediately or store in the fridge for up to 1 week in the freezer for up to 3 months.

TO SERVE THE TACOS:
If desired, toast tortillas in a dry skillet over medium heat.
Top tortillas with pork, slaw, cilantro and a squeeze of a lime wedge.

Combine the brown sugar, sesame oil, olive oil, ginger and salt in a bowl and whisk until smooth.
In a bowl toss the green and red cabbage, scallions and cilantro together. Pour dressing over the top and toss until combined.
Use immediately, the slaw won't keep for very long.