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.
For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
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.
Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grumman 78