1 boneless pork tenderloin, cut in half
1 cup hoisin sauce
3 garlic cloves, minced
3 scallions, thinly sliced
1 package (16 ounces) broccoli slaw mix
3 tablespoons rice wine vinegar
2 tablespoons brown sugar
small flour tortillas
Prior to serving, toss broccoli slaw mix with rice wine vinegar and brown sugar in a medium bowl until combined.
Remove pork from slow cooker and shred meat using 2 forks. Place pork back in slow cooker and toss with sauce. Warm tortillas up and serve with pork and slaw.