Rub the pork all over with the five-spice powder and salt.
Add the chicken stock, soy sauce, chilli flakes, rice vinegar, orange zest and Sriracha to the slow cooker.
Add granulated sweetener and mix until it's dissolved in the cooking liquor. Add the spring onions, garlic and ginger. Place the pork in, and make sure it's coated well.
Put the lid on the slow cooker, set it on high, and cook for 4 hours.
After 4 hours, turn the slow cooker down to low and cook until the meat is very tender and cook for another 2 hours.
Remove the pork and transfer the sauce to a pan (or turn the slow cooker on to saute if it has that setting) and allow the sauce to reduce by a half.
Meanwhile, shred the pork with 2 forks and place it in a bowl.
Remove the vegetables from the sauce and pour it through a fat separator, then stir it through the shredded pork.
Cut each wrap into 4 quarters, then put a spoonful of the pork mix in each quarter. Fold the edges up so they look like a taco. Put some of the Slaw on top of the pork, then top with a couple of spoons of the spicy sauce.
Place the shredded cabbage and carrots in a bowl - set aside
Mix the lime juice, rice vinegar, Sriracha and fish sauce (if using) in a bowl. Mix until the Sriracha is dissolved
Pour the mix over the shredded carrot and cabbage and toss to coat well