Use a 6-quart slow cooker. Place the meat into the slow cooker insert and add the brown sugar and soy sauce. Cook for 8-10 hours, or until the meat shreds easily between two forks.

In a mixing bowl, combine the coleslaw mix and rice wine vinegar. Season to taste with salt, pepper, and a dash of soy sauce.

Serve shredded meat with slaw onto warmed tortillas.