California Fig and Pork Moo Shu Tacos

Servings: 28 servings

  • 5 lbs Pork, shredded, fully cooked
  • ½ cup Honey
  • ½ cup Sriracha
  • ¼ cup Soy Sauce, less sodium
  • ¼ cup Vinegar, apple cider
  • Honey
  • 2 ½ tsp Garlic powder
  • 2 ½ tsp Ginger, ground
  • 1 lb 13 oz Cabbage, green, raw, AP
  • 1 lb Carrots, shredded, raw
  • ⅓ cup Oil, canola
  • 15.2 oz California Figs, diced or e-diced
  • 56 each, Tortillas, WG, 6 inch


  1. Thaw prepared pulled pork in refrigerator overnight. Once thawed, chop any especially large pieces of pork into smaller pieces.

  2. In a medium mixing bowl, combine honey, Sriracha, soy sauce, vinegar, garlic powder and ginger. Whisk until all ingredients are combined. Set aside.

  3. Rinse cabbage under running water and drain in a colander or perforated pan. Shred cabbage into 1/2″ slices. Combine carrots with cut cabbage.

  4. Heat a tilt skillet or sauté pan to medium-high heat. Add oil.

  5. When oil is shimmering, add cabbage and carrots. Stir fry for 1 minute over medium-high heat, stirring constantly. Add figs; stir fry for another minute.

  6. Add pulled pork to vegetables.

  7. Pour sauce over pork and vegetables. Heat 6-8 minutes, stirring occasionally, making sure all vegetables and pork are covered with sauce. Transfer to 2″ steamtable pans. CCP: Heat to 135°F or higher.

  8. Place tortillas in warmer for approximately 30 minutes prior to service. Leave in bags or place in a pan and cover with plastic wrap to retain moisture.

  9. Using a #8 disher, serve 1/2 cup pork mixture over each tortilla. Serve 2 tortillas and 1 cup pork.  CCP: Hold and serve at 135 °F or higher.