Chinese Five-Spice Pork Tacos

by Jennifer McDonald
pork tacos

There is no specific inspiration for this Chinese Five-Spice Pork Tacos recipe. I have made Asian-pork-many-different-things before. However, we like Asian food in this house, and we were in a bit of a rut – we needed something different. Enter the Asian-something-pork-wrap-or taco-thingy. I had a recipe I put together a couple of years ago (and miraculously had the fortitude to write it up). So I figured that I would use that as inspiration.

So, here you go. I give you Chinese-Five Spice Pork Tacos, tacked up with crunchy veggie goodness, topped with a drizzle of the sweet, spicy, tangy sauce found in my pantry.

pork tacos

Chinese Five-Spice Pork Tacos

Jennifer McDonaldJennifer McDonald
Craving for a fusion of Chinese and Mexican food? Here's Chinese Five-Spice Pork Tacos that's guaranteed to satisfy your cravings. Read to learn more.
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Appetizer
Cuisine Mexican
Servings 5 people
Calories 343 kcal


  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons rice wine vinegar additional
  • ¼ cup sugar
  • ¾ teaspoon chilli garlic sauce the hot stuff or Sriracha
  • 6 cloves garlic minced
  • 1 piece ginger 2-inch in size, fresh, peeled and finely grated
  • 2 pounds pork roast I used 2 1-pound pork tenderloins
  • 1 tablespoon Chinese five-spice
  • 1 tablespoon garlic powder
  • ½ pound prepared coleslaw cabbage mix
  • 1 small head lettuce
  • 10 rounds flour tortillas or brown rice tortillas
  • 5 teaspoons Thai sweet chilli sauce
  • ¼ bunch cilantro chopped
  • 1 pinch Salt


  • Mix Chinese five-spice, 1 teaspoon of salt, and garlic powder in a bowl. Coat pork tenderloins with it.
  • Place pork in the crockpot. Add ingredients, soy sauce through ginger. Cook for 2-3 hours on Hi or 5-6 hours on low heat. (If using 1 pound tenderloins, cook on low for three hours)
  • Remove pork and shred with 2 forks. Put the pork back into the crockpot, stirring it into the sauce. With lid off, cook for additional 15-20 minutes on high heat to thicken the sauce.
  • While the pork is finishing up, combine coleslaw, 2 tablespoons of rice wine vinegar, and 1 teaspoon of salt in a bowl. Mix.
  • Scoop pork onto tortilla or lettuce leaves. Top with coleslaw mix, lettuce (if using tortillas). Drizzle about ½ teaspoon of Thai Sweet chilli sauce on top. Sprinkle with some chopped cilantro. Wrap and enjoy!


To make this gluten-free, use brown rice or corn tortillas. To make it low carb, use lettuce and make it as a wrap.


Calories: 343kcalCarbohydrates: 22gProtein: 44gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 114mgSodium: 863mgPotassium: 936mgFiber: 3gSugar: 16gVitamin A: 401IUVitamin C: 20mgCalcium: 63mgIron: 3mg
Have you tried this recipe?Let us know what you think!

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