Ingredients

• One 5-pound pork shoulder
• Salt and freshly ground black pepper
• 1 cup sugar
• 1 cup rice vinegar
• 1 cup white vinegar
• Pinch salt
• 3 cups finely grated carrots
• 3 cups finely grated daikon
• 3 2/3 cups hoisin sauce
• 1 4/5 cups oyster sauce
• 1 1/2 cups brown sauce, such as HP Sauce
• 5 tablespoons chopped ginger
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha
• 3 cloves garlic, chopped
• 1 cup chopped green onions
• Sesame seeds
• 50 corn tortillas
• Lime wedges, for serving

Instructions

1. For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
2. For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
3. Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
4. For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
5. Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
6. Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.