- 5 lbs Pork, shredded, fully cooked
- ½ cup Honey
- ½ cup Sriracha
- ¼ cup Soy Sauce, less sodium
- ¼ cup Vinegar, apple cider
- 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
Thaw prepared pulled pork in refrigerator overnight. Once thawed, chop any especially large pieces of pork into smaller pieces.
In a medium mixing bowl, combine honey, Sriracha, soy sauce, vinegar, garlic powder and ginger. Whisk until all ingredients are combined. Set aside.
Rinse cabbage under running water and drain in a colander or perforated pan. Shred cabbage into 1/2″ slices. Combine carrots with cut cabbage.
Heat a tilt skillet or sauté pan to medium-high heat. Add oil.
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.
Add pulled pork to vegetables.
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.
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.
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.