| 2-3 lb | Large pork shoulder cut into 2-3 chunks |
| 1/2 cup | Teriyaki sauce |
| 1/2 cup | Stir-fry sauce |
| 1/4 cup | Hoison sauce |
| 1 tbsp | Sesame oil |
| 1 tbsp | 5-spice powder |
| 2 | Large cloves garlic, chopped or pressed |
| 1 bunch | Fresh cilantro (set some aside for garnish) |
| 1 pkg | Cole slaw mix or broccoli slaw mix |
| 12 | Soft frour tortillas |
1. Mix all ingredients together except pork, cole slaw, and tortillas.
2. Place pork in plastic bag and add mix, ensuring pork is completely covered. Seal well and refrigerate for 8 to 24 hours.
3. Add contents of bag to cooker. Cover and cook on low for 6 to 8 hours. Transfer to cutting board and shred with two forks.
4. Spoon into tortilla with slaw mix. Spoon over juice from cooker, and top with cilantro sprig. Roll up or fold in tortilla.