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Asian pulled pork tortillas


  • Combine 2 packed tbsp brown sugar with the spices, salt and pepper.
  • Then put the pork shoulder in a large heavy-bottomed baking tray and rub all over with the above spice mixture. Set aside at room temperature for about 30 mins.
  • When ready, preheat oven to 120°C fan forced (140°C normal).
  • Pour a little cold water in the base of the tray and cover the pork with baking paper. Then cover tightly with kitchen foil, crimping the edges, and cook in the oven for 1 hour.
  • At the same time, whisk the soy, rice wine vinegar and Hoisin with the remaining sugar, the ginger, 5-spice powder and garlic until well combined. Taste for seasoning and set aside.
  • After 1 hour, loosen the foil, lift up the baking paper and pour half the above sauce over the pork. Tightly wrap up again and cook for another hour. Then turn the pork over, pour over the remaining sauce and loosely cover. Roast for another 3 hours or so, basting every now and then until the meat is very tender when pierced with a fork. Remove and, when cool enough to handle, shred the pork and put in a bowl. De-fat the cooking juices and mix in.
  • Heat the tortillas and then serve with the pork, lettuce, sour cream and chopped coriander in separate bowls. Help yourself!


  • 1½ packed cup brown sugar
  • 2 tspn ground coriander
  • 1 tspn cayenne
  • 3 heaped tspn sea salt
  • 2 tspn ground pepper
  • 3½-4 kg pork shoulder, bone in, but skin & excess fat removed
  • ½ cup soy sauce
  • 1/3 cup rice wine vinegar
  • ¾ cup Hoisin sauce
  • 2 tbsp grated fresh ginger
  • 1 tspn Chinese 5-spice powder
  • 3 plump garlic cloves, crushed
  • tortillas
  • shredded iceberg lettuce
  • sour cream
  • chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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