Place the pork roast in the bottom of a 3½-quart or larger slow cooker.
Top the roast with the grated ginger and hoisin sauce.
Cover and cook on low for 8 hours.
Meanwhile, in the bottom of a large mixing bowl, stir together the vinegar and sugar. Add coleslaw mix and toss to coat the slaw with the vinegar mixture. Refrigerate until ready to serve.
When ready to serve, heat tortillas according to package directions. Using two forks, shred pork in the slow cooker. Let everyone assemble their own, placing the pork in a tortilla, topping with slaw, rolling up and eating!