Tender pulled pork shoulder simmered in traditional galbi aromatics, finished with a ginger-scallion relish.
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Place the pork shoulder chunks into the slow cooker basin.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, half of the ginger, garlic, grated pear, and gochugaru.
Pour the sauce over the pork and toss to coat evenly.
Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender.
While the pork cooks, make the relish by mixing the sliced scallions, remaining ginger, rice vinegar, and a splash of sesame oil in a small jar.
Remove the pork from the slow cooker, shred with two forks, and return it to the juices to keep moist.
Warm the corn tortillas in a dry skillet or over a gas flame until pliable.
Assemble the tacos by topping the pork with the ginger-scallion relish and optional chopped kimchi.
