In large skillet, heat oil over medium-high heat. Add short ribs and cook 8 minutes or until very brown, turning every 2 minutes to brown all sides.

Meanwhile, in slow cooker bowl, whisk together garlic, broth, gochujang, 2 tablespoons rice vinegar, ketchup, honey and ginger. Add short ribs, turning to coat. Cover and cook on low 8 hours or on high 4 hours.

In medium bowl, toss carrots, cilantro and remaining 2 tablespoons rice vinegar until combined.

When short ribs are finished cooking, remove from slow cooker. Remove bones and any visible un-rendered fat. Coarsely shred meat. **The meat should be very moist and can be eaten as is. However, if desired, separate the drippings from the fat remaining in the slow cooker bowl. I use a gravy separator for this. Alternatively, you can pour all liquid remaining in the slow cooker bowl into a large measuring cup and refrigerate 20 minutes. The fat should come to the top, and you can easily skim it off and discard. Use a few tablespoons of the meat drippings to stir into the meat.

Build tacos using tortillas, pineapple, meat and carrot slaw. Serve garnished with sesame seeds.