Place pork roast in 3 to 4-quart slow cooker. In small bowl, combine 4 tablespoons of the hoisin sauce, gingerroot, five-spice powder and garlic; mix well. Spread mixture over pork.
Cover; cook on Low setting for 7 to 8 hours.
About 15 minutes before serving, heat oven to 300°F. Wrap tortillas in foil. Heat packet at 300°F. for 10 to 15 minutes or until warm.
Meanwhile, remove pork from slow cooker; place on cutting board. Stir remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork with 2 forks; return to slow cooker and mix well.
To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top each with lettuce, onions and orange segments. Roll up.