CHICORY RUBBED PORK BUTT WITH BOURBON BBQ SAUCE

Pork:
4 each boneless pork loin chops, cut in ¼ ÔÇ£ strips
1 Tbsp canola oil to cook pork
Marinade:
¼ cup spicy pepper jelly
¼ cup low sodium tamari soy sauce
2 Tbsp dry sherry, optional
2 Tbsp grated onion
1 Tbsp oyster sauce
1 tsp minced garlic
1 tsp minced ginger
1 tsp dark sesame oil
½ tsp black pepper, freshly ground
Kimchi Slaw:
14 oz pkg Cole slaw mix
4 scallions, thinly sliced on the bias
Dressing:
1 Tbsp chili paste
1 Tbsp fish sauce
1 Tbsp mirin
1 Tbsp rice vinegar
1 Tbsp dark sesame oil
1 Tbsp canola oil
1 lime, zest and juice
12 tortillas, corn or flour
Radishes, thinly sliced
Cilantro sprigs
Lime wedges