| Step 1 |
In a slow cooker or crock pot, whisk together the water, soy sauce, fish sauce, hoisin sauce, brown sugar, sriracha, and rice vinegar. Once fully combined, add the lemon zest, ginger, garlic, and onion. |
| Step 2 |
Pat the pork shoulder dry with paper towels and season liberally with salt and pepper on all sides. |
| Step 3 |
Place the pork shoulder in the slow cooker. |
| Step 4 |
Cook on low for about 8 hours or on high for about 5 hours, making sure to rotate halfway through the cooking process. The pork shoulder should have internal temperature of 145 degrees Fahrenheit before serving. |
| Step 5 |
While the pork is cooking, combine the ingredients for the slaw in a resealable bowl and place in the refrigerator. |
| Step 6 |
When the pork is finished, remove from the crock pot and shred with 2 forks on a cutting board. |
| Step 7 |
Pour the juices from the crock pot into a large skillet and cook on medium high heat until the sauce has reduced. Once the sauce has reduced by half, add the shredded pork back in. |
| Step 8 |
Fill each tortilla with a layer of slaw and pork. Top with diced pineapple, pickled carrot slices, fresh cilantro, sriracha, and a squeeze of fresh lime. Serve immediately. |
