Slow Cooker Asian Pork Tacos with Red Cabbage Slaw

Using a vegetable peeler, remove 4 strips of zest from the orange (reserve the orange). In a 5- to 6-quart slow cooker, whisk together the vinegar, sugar, soy sauce, garlic, ginger, red pepper, and orange zest. Add the pork and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high. Thirty minutes before serving, make the slaw. Squeeze the juice from the orange into a large bowl (you should have about 1/2 cup). Whisk in the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Core and thinly slice the cabbage. Cut the carrot into matchsticks. Add the vegetables to the vinaigrette and toss to combine. Warm the tortillas according to package directions. Using two forks, shred the pork into large pieces; gently toss in the cooking liquid. Fill the tortillas with the pork mixture and top with the slaw.