In a small bowl mix hoisin sauce, soy sauce, sherry, sesame oil, corn starch, garlic and ginger. Set aside. It should yield about a cup of sauce.
Place cabbage and carrots into a slow cooker. Cut pork chops into thin 1/8-inch slices. Place evenly over the cabbage-carrot mixture in the slow cooker.
Drizzle half of the sauce mixture over top, cover and cook on high for 4 hours or low for 6 hours. NOTE: In the middle of cooking remove lid, stir, and quickly replace cover.
When finished cooking, stir in remaining sauce. Serve in tortillas.