¾teaspoonchilli garlic saucethe hot stuff or Sriracha
6clovesgarlic minced
1pieceginger2-inch in size, fresh, peeled and finely grated
2poundspork roastI used 2 1-pound pork tenderloins
1tablespoonChinese five-spice
1tablespoongarlic powder
½poundprepared coleslawcabbage mix
1small headlettuce
10roundsflour tortillasor brown rice tortillas
5teaspoonsThai sweet chilli sauce
¼bunchcilantrochopped
1pinchSalt
Instructions
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!
Notes
To make this gluten-free, use brown rice or corn tortillas. To make it low carb, use lettuce and make it as a wrap.