Place the pork shoulder in your slow cooker and mix together soy sauce, water, sesame seed oil, rice vinegar, minced garlic, ground ginger, and pepper. Pour this mixture over the pork and set the slow cooker to low for 8 hours or high for 4 hours.

Once the cooking time is complete, carefully remove the pork from the slow cooker using tongs, letting excess sauce drip off. Shred the pork with two forks until it's in nice, bite-sized pieces. Return the shredded meat to the slow cooker and stir it into the juices.

Spread the shredded pork evenly on a baking sheet lined with foil. Preheat your broiler to high, then broil the pork for about 5-10 minutes, watching closely until some edges become crispy and caramelized.

In a skillet, combine the low sodium soy sauce, brown sugar, chili paste, and a bit of water. Heat the mixture over medium-high until it reaches a boil. Dissolve cornstarch in a splash of cold water, then slowly stir it into the sauce to thicken it and remove from heat.

In a mixing bowl, combine shredded cabbage with canola oil, granulated sugar, and any additional kimchi seasonings you desire. Toss until well-coated. Allow the mixture to sit for about 5-10 minutes.

To warm the corn tortillas, wrap them in a damp paper towel and microwave for about 2 minutes or warm on a dry skillet over medium heat.

Lay each warmed tortilla flat and layer with shredded pork, BBQ sauce, and quick kimchi. Top with shredded cheese and garnishes, serve immediately.