Wash, pat dry and trim excess fat from the pork roast.

Place roast in a slow cooker and add onion, salt, pepper, ginger, garlic and water.

Cover and cook on high heat for 6 hours.

When roast is done, remove from the slow-cooker and shred the meat using two forks. Return the meat to the juice in the pot.

To make the sauce, heat a small saucepan over medium heat and whisk together honey, hoisin, soy sauce, cider vinegar, brown sugar, white wine, sesame oil, ginger, garlic and red pepper flakes.

Bring sauce to a slow boil and continue cooking until thickened, about 5-10 minutes.

Remove sauce from heat, transfer to a small serving bowl and garnish with green onion.

Transfer pulled pork to a serving dish, serve with sauce, tortillas, cabbage, bean sprouts, cilantro, green onions and avocados.