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Season the pork shoulder with salt, pepper and taco seasoning on all sides.
Add the pork, onion, garlic, tomato paste, crushed tomatoes, apple cider vinegar, brown sugar and honey to the slow cooker. Stir gently to combine.
Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and pulls apart easily.
Remove the pork and shred using two forks. If there is excess liquid in the slow cooker, carefully remove some and discard so the filling doesn’t become too wet.
Return the shredded pork to the slow cooker and stir through the kidney beans, corn and coriander.
To assemble, place a generous spoonful of the pulled pork mixture into each tortilla. Top with shredded cheese and roll into burritos.
Serve warm, or toast in a sandwich press for extra crunch.